Consider whipping up this lemon blueberry lush dessert for an easy no-bake dessert. Perfect for Summer get togethers. You start with a Golden Oreo crust, blueberry cream cheese filling, lemon pudding, a Cool Whip topping and of course to top it off shredded white chocolate.
This easy blueberry lemon dessert is one you can make up for the spring and summer months, take to your next potluck event, or even a birthday party. No matter when you whip up this layered lemon dessert you will enjoy all the creamy and crunchy flavors.
If you enjoy chocolate, consider this chocolate turtle lush version. Or you might even enjoy this pistachio lush dessert if you are a fan of pistachios.
This Lemon Blueberry Lush Is…
- A layered dessert that has crunchy and creamy layers for different textures.
- Easy no-bake dessert that you can make a day ahead of when you plan to want to serve it up.
- A gorgeous presentation when you slice in and see the defined layers.
- Sweet and tart flavors in each bite of this lemon dessert.
- A great dessert that will feed a crowd of people!
Ingredients
Oreos: For the crust of this dessert I used Golden Oreo cookies. It creates a crunchy and sweet base.
Butter: Reach for unsalted butter for this. It will bind the cookie crumbles together to create a crisp crust.
Blueberries: Fresh or frozen blueberries work for this dessert. You can save money by using frozen that you thaw and then drain off the excess liquid.
Cream Cheese: Make sure the cream cheese you use is softened to room temperature. That way when you go to mix it up, you have a velvety smooth texture.
Sour Cream: The sour cream helps to tame down all the sweet and offers a tangy twist. This is the secret ingredient in the dessert.
Powdered Sugar: If your powdered sugar is clumpy run it through a sifter to help remove any lumps.
Cool Whip: Reach for a tub of Cool Whip for the topping of this lush dessert recipe.
Lemon Pudding: Instant pudding is what you will want for this recipe. It will create that tangy lemon flavor.
Milk: Whole milk will offer the richest flavor to the pudding and dessert.
White Chocolate: Shave some white chocolate for the perfect sweet topping for adding a final touch to the blueberry lemon dessert.
Variations to Recipe
Here is a variation to this lemon blueberry lush! This is a great dessert that can truly be adapted to create different layers of flavor to this dessert.
- Make individual servings by using serving cups or make in mason jars or muffin tins.
- Use fresh lemon zest on top for a real twist of citrus in each bite.
- Melt some white chocolate and drizzle on top of the top of the dessert.
- Add in some limoncello or even a little vodka in replace of a portion of the milk. You will then have a boozy-infused dessert.
- Instead of white chocolate, you can dust the top of the dessert with some shredded coconut flakes.
Storing Leftovers
Refrigerate: Any of the lush you do not eat can be stored in an airtight container in the fridge for 4-5 days. The dessert will break down just a bit with each day.
Make Ahead: Feel free to make this dessert a day ahead of when you plan to serve it up. Just whip it up and store it in the refrigerator until you are ready to serve it up.
Expert Tips For Success
Thaw and Drain Blueberries
If you are using frozen blueberries you need to thaw and drain off excess liquid. If you skip this step it will cause the recipe to kind of break down quickly from the juices and it will be soggy.
Allow Setting Up Time
Make sure that you allow time for the layers to fully set up. This is important so when you go to slice into the dessert it has those defined layers being showcased.
Oreo Crust
I highly recommend using a food processor for pulsing and creating that crumbled texture. If you don’t have one, add cookies to a Ziploc bag and use a rolling pin to crush the cookies to a sand-like texture.
Press the crust firmly into the pan, so that it holds its shape when you go to slice up your lemon blueberry lush.
Room Temperature Cream Cheese
Set your cream cheese out on the counter 30 minutes to 1 hour before you whip up this dessert. If the cream cheese is not softened it will be clumpy and less than smooth in terms of texture.
FAQs
Can I substitute whipped cream for whipped topping?
The key is to ensure you use a stabilized whipped cream so that it holds shape and won’t break down too quickly.
Can I use fresh blueberries instead of frozen ones?
Feel free to rinse and pat dry the fresh blueberries and use them instead of frozen ones. Just remove any stems or debris from the berries.
Can I make a smaller or larger batch of Lemon Blueberry Lush?
Yes, simply adjust the ratio of ingredients as you would like and reach for the proper size of the pan.
Can I use a different type of cookie for the crust?
Graham crackers, Vanilla wafers, or even a shortbread crust would be a delicious swap to the Golden Oreos. Just crush the cookies up, mix them with butter, and press them into the pan the same way.
More Spring And Summer Desserts
Lemon Blueberry Lush
Ingredients
- 30 Golden Oreos
- 8 tablespoons unsalted butter melted
- 16 ounces of frozen blueberries thawed and drained
- 2 8-ounce packages of cream cheese, room temperature
- 1/4 cup sour cream
- 1 cup powdered sugar
- 2 8-ounce containers of whipped topping, thawed and divided
- 2 3.4-ounce packages of instant lemon pudding
- 3 cups of milk cold
- 2 4-ounce bars of white chocolate, shaved
Instructions
- Using a food processor, crush the Golden Oreos into fine crumbs, then slowly pour in the melted butter while running the processor at low speed until the crumbs are well-coated in butter. Firmly press the crumbs into the bottom of a 13×9 (or 3-quart) baking dish or pan. Set the crust in the freezer for 20 minutes.
- While the crust is freezing, place the thawed blueberries in the food processor and pulse them until the blueberries are roughly chopped. Set them aside.
- In a large bowl, use an electric hand mixer to blend the cream cheese, sour cream, and powdered sugar until smooth. Fold in 8 ounces of the thawed whipped topping, then spoon in the chopped blueberries with a slotted spoon, only adding about 2-3 tablespoons of the blueberry juice, and mixed in the blueberries until they are evenly mixed.
- In a separate medium bowl, whisk the lemon pudding mix and cold milk until it starts to get thick. Let the pudding rest for 2-3 minutes or until it is very thick.
- Spread the blueberry cream cheese mixture evenly over the Oreo crust, then spread the lemon pudding over the cream cheese layer, and finally spread the remaining 8 ounces of whipped topping over the lemon pudding layer. Sprinkle the shaved white chocolate pieces over the top of the dessert, cover it with plastic wrap, and chill it in the refrigerator for at least 6 hours, but overnight is best. Slice and serve chilled.
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