1-Start by lining an 8×8-inch pan with parchment paper to make serving easier later. Then, mix 2 cups of graham cracker crumbs with 1/2 cup of melted butter in a bowl until it sticks together well. Press this mixture firmly into the bottom of the pan and pop it in the fridge to chill for about 15 minutes so it sets up nicely.

2-Next, in another bowl, beat 8 ounces of softened cream cheese until it’s smooth and creamy. Add 1 package of 3.4 ounces instant lemon pudding mix and 1 cup of heavy cream, then mix everything until it forms a thick, tangy filling. If you’re adapting for dietary preferences, use dairy-free versions here without changing the steps.

3-Spread the lemon mixture evenly over your chilled crust for an even layer. Top that with 1 can of 21 ounces blueberry pie filling, spreading it out smoothly. Finally, add 1 cup of whipped cream and 1 cup of fresh blueberries on top for a colorful finish.

4-Cover the pan and let it chill in the fridge for at least 1 hour to set properly. Once it’s ready, cut it into squares and serve it up for a refreshing treat. This method ensures a firm texture and lets the flavors blend just right, making it a hit for home cooks everywhere.