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Lemon Chiffon Blueberry Dessert

24 reviews
Test Kitchen Approved
Total Time

Prep: 25 min. + chilling

Makes

15 servings

Updated: Jul. 13, 2023
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
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

  1. 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.
  2. In a small bowl, dissolve gelatin in boiling water; cool. In a large bowl, beat cream cheese and remaining 1 cup 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.