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

TEST KITCHEN APPROVED

24 Reviews

Total Time:Prep: 25 min. + chilling

By Taste Of Home Editorial Team

Recipe by Jodie Cederquist, Muskegon, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home'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

Blueberries

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

TEST KITCHEN APPROVED

Lemon Chiffon Blueberry Dessert

24 Reviews Add your review

Yield:15 servings

Prep:25 min

Save Saved Saving email print

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

Shop Recipe

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.