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Lemon Chiffon Blueberry Dessert

This cool and creamy no-bake dessert is perfect for hot summer days. I sometimes replace raspberries for half of the blueberries to make it look more patriotic. —Jodie Cederquist, Muskegon, Michigan
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    15 servings


  • 1-1/2 cups graham cracker crumbs (about 24 squares)
  • 1-1/3 cups sugar, divided
  • 1/2 cup butter, melted
  • 1-1/2 cups fresh blueberries, divided
  • 1 package (3 ounces) lemon gelatin
  • 1 cup boiling water
  • 11 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 carton (16 ounces) frozen whipped topping, thawed


  • Combine cracker crumbs, 1/3 cup sugar and butter, reserving 2 tablespoons for topping. Press remaining crumb mixture into a 13x9-in. dish. Sprinkle with 1 cup blueberries.
  • In a small bowl, dissolve gelatin in boiling water; cool. In a large bowl, beat cream cheese and remaining sugar. Add vanilla; mix well. Slowly add dissolved gelatin. Fold in whipped topping. Spread over blueberries. Refrigerate, covered, until set, about 3 hours. Top with reserved crumb mixture and remaining blueberries. Refrigerate leftovers.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 piece: 344 calories, 19g fat (14g saturated fat), 39mg cholesterol, 187mg sodium, 39g carbohydrate (29g sugars, 1g fiber), 3g protein.

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  • Vondy
    Sep 9, 2020

    I have a question! Can I use frozen blueberries and if so should I defrost them first? I have all listed ingredients, and want to try this recipe this wknd. so I'm hoping someone can help. I'd give it 5 stars from the photo alone, as it looks creamy and delicious, but I'm concerned frozen blueberries would change the appearance and texture. Again, I appreciate any ideas or suggestions! Thanks.

  • Diane
    Sep 8, 2020

    Very good. I made it for our family and it was a hit; even with an unexpected guest! I'm thinking of how I could change it up a bit. Maybe strawberry/banana.

  • SRKeener
    Sep 3, 2020

    Very easy and very good. I was to use a different recipe but forgot the marshmallow fluff while at store. Found this recipe and used sugar free jello because that’s all I had. I also used store brand whipped topping again because that’s what I had on hand. Anyway turned out perfect and was asked to share recipe. When I make again I’ll try adding a little lemon zest - we like the lemon-y flavor.

  • Beverly
    Aug 30, 2020

    Prefer jello/cool whip light and fruity pie. Tastes very very close , fewer ingredients , easier to make...

  • daisywilken
    Aug 23, 2020

    great stuff. Made it in 2 large size graham cracker crusts. Added lemon juice and zest as recommended. Got rave reviews from those who got the second pie. Probably used more berries because they came from the garden, I think it would be great with raspberries. Next time I think I will mix the berries in about half of the mix and then have the top half plane. Very light and fresh.

  • Janis
    Aug 18, 2020

    Made this in 2 8x8 pans Used 2 cups of crumbs but everything else was the same. Great taste!

  • JennieGonzalez
    Aug 18, 2020

    I want to make this it looks so delicious. I have noticed that several people said they added lemon juice my question is if you add lemon juice do you reduce the amount of water used?

  • Jill
    Aug 17, 2020

    Easy, very light but has good flavor, I use real whip cream but otherwise follow recipe.You won't be disappointed if you like lemon.

  • Kathys Kandles
    Aug 17, 2020

    Simple no bake dessert, great for summer dinners. Not a big fan of cool whip so I cut it back and increased the cream cheese. Was very happy with that result.

  • Janay
    Jul 30, 2020

    Absolutely delicious. I made this dessert today and it was a hit. It's light, fresh, and airy. I did make 3 changes to the recipe: I used pie crust instead of the graham cracker crust, I opted for fresh blueberries instead of frozen ones, and I used powered sugar instead of regular sugar in the filling because I found granulated sugar can be grainy. Definitely would recommend this for a summer dessert