Description
A refreshing no-bake summer dessert combining a graham cracker crust with zesty lemon creme and juicy blueberry topping. Effortlessly layered and chilled, this treat blends classic flavors with modern convenience for a light yet indulgent experience.
Ingredients
1 and 1/2 cups graham cracker crumbs
3/4 cup softened margarine or melted coconut oil
1/2 cup granulated sugar
1 package (3 oz) lemon instant pudding mix
1/2 cup sour cream
2 cups milk
1 14-oz can sweetened condensed milk
1 cup fresh blueberries
1 cup vegan blueberry filling (halal-certified)
2 cups coconut milk whipped cream
Instructions
Mix graham cracker crumbs, 3/4 cup sugar, and margarine into a dense crust.
Press mixture evenly into a parchment-lined 13″x9″ pan.
Combine lemon pudding mix, sour cream, and milk; stir in condensed milk until smooth.
Pour lemon mixture over crust in the pan.
Spread vegan blueberry filling evenly atop the lemon layer.
Top with coconut milk whipped cream and gently mix in fresh blueberries.
Chill for at least 4 hours before slicing into 12 portions.
Notes
Use gluten-free graham crackers for a halal-certified, gluten-free version
Substitute vegan blueberry filling with any seasonal fruit compote
Cover and chill up to 24 hours for enhanced flavor
Serve with additional fresh berries if desired
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 250
- Sugar: 30g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg