Lemon Chiffon Blueberry Dessert

Lemon Chiffon Blueberry Dessert by Taste of Home

The perfect cool dessert for a hot summer day. I like to stick mine in the freezer to set to make it last even longer at an outdoor picnic!

Blueberries on top of a graham cracker crust in a pan

Blueberries sitting next to a bowl with a whisk

Lemon Chiffon Blueberry Dessert

What you'll need:

  • 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

What you'll do:

  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 sugar. Add vanilla; mix well.
  3. Slowly add dissolved gelatin. Fold in whipped topping. Spread over blueberries.
  4. Refrigerate, covered, until set, about 3 hours. Top with reserved crumb mixture and remaining blueberries. Refrigerate leftovers.

    See the recipe at TasteOfHome.com here

Woman using a GEFU spoon to get whipped topping out of bowl

Lemon Chiffon Blueberry Dessert

Recommended Cooking Tools for this Recipe: 
GEFU Spoon                        GEFU Whisk
GEFU Cooking Spoon CERICHO | $19.95      GEFU Whisk 31.5 cm | $22.95

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