Lemon Chiffon Blueberry Dessert

Name: Lemon Chiffon Blueberry Dessert
Prep time: 25 min
Total time: 25 min
Yield: 15 servings.
Ingredients: 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

20 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. + chilling

Makes

15 servings

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

Lemon Chiffon Blueberry Dessert Recipe photo by Taste of Home

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Ingredients

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

Directions

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.

Blueberries

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.