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Lemon Chiffon Blueberry Dessert

25 reviews
Total Time
Prep: 25 min. + chilling

By Taste Of Home Editorial Team

Recipe by Jodie Cederquist, Muskegon, Michigan

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on 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

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Blueberries

If using frozen blueberries, use without thawing to avoid discoloring the batter.
Test Kitchen Approved

Lemon Chiffon Blueberry Dessert

25 reviews
Prep 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
Text Ingredients

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.

Nutrition Facts

1 piece: 344 calories, 19g fat (14g saturated fat), 39mg cholesterol, 187mg sodium, 39g carbohydrate (29g sugars, 1g fiber), 3g protein.

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