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

Add a Review

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

Next Recipe

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.