Description
A delightful no-bake dessert featuring a buttery brown sugar pecan crust topped with a creamy lemon pudding and cream cheese filling, finished with a fresh blueberry topping. Perfectly balanced with tangy and sweet flavors, this dessert is chilled to set and served cold, making it an ideal treat for any occasion.
Ingredients
Scale
Brown Sugar Pecan Crust
- 1 ½ cups light brown sugar
- ½ cup all purpose flour
- 1 ½ cups chopped pecans
- ½ cup butter, melted
Cream Cheese Lemon Filling
- 5 ounce evaporated milk
- 3.4 ounce instant lemon pudding mix
- 2 (8 ounce) cream cheese
- ¾ cup frozen lemonade concentrate
Blueberry Topping
- 1 ½ cups fresh blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Lightly spray an 8×8, 7×11, or 9×9 baking dish with non-stick cooking spray and set aside.
- Make Brown Sugar Pecan Crust: In a medium bowl, combine light brown sugar, all-purpose flour, chopped pecans, and melted butter. Stir until well combined. Press this mixture evenly into the prepared baking dish, ensuring it is compacted firmly.
- Bake Crust: Bake the crust in the preheated oven for 15 minutes. Remove from the oven and allow it to cool completely before proceeding.
- Prepare Cream Cheese Lemon Filling: In a small bowl, whisk together evaporated milk and instant lemon pudding mix; beat on medium speed for 2 minutes until thickened. In a separate medium bowl, beat the cream cheese until light and fluffy, about 3 minutes. Gradually add the frozen lemonade concentrate, beating after each addition to combine smoothly. Then gradually blend in the pudding mixture until fully incorporated.
- Assemble Filling: Spoon the cream cheese lemon filling evenly over the cooled brown sugar pecan crust.
- Make Blueberry Topping: In a medium saucepan over medium heat, combine fresh blueberries, granulated sugar, lemon juice, and cornstarch. Stir frequently and cook until blueberries burst and the sauce thickens, about 5-7 minutes. Remove from heat and cool completely.
- Top Dessert: Spread the cooled blueberry topping evenly over the lemon filling layer.
- Chill: Cover the assembled dessert and refrigerate for at least 4 hours to allow it to set and develop flavors.
- Serve: Once chilled, slice into 8 servings and enjoy your creamy lemon dessert with a burst of fresh blueberry topping.
Notes
- Nutritional values are approximate and can vary with brand and ingredient substitutions.
- For best results, let the dessert chill overnight to fully set.
- You can substitute chopped walnuts for pecans if preferred.
- If fresh blueberries are unavailable, frozen blueberries can be used but thaw and drain excess moisture before cooking.
- The dessert is best served cold straight from the refrigerator for optimal texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
