Blueberry Lemon Chiffon Dessert Bars (Easy No-Bake Dessert)
These chiffon-style lemon blueberry bars are a treat the entire family will love. Plus, no baking required, making it simple to whip up!
Ingredients
Scale
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup white granulated sugar
- 1/2 cup butter, melted
- 2 cups fresh blueberries, divided
- optional ½ to 1 cup fresh raspberries
Chiffon Layer:
- 1 3oz box lemon gelatin
- 1 cup water, boiling
- 11 ounces cream cheese, softened
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- 1 16 oz carton cool whip, thawed
- 1 cup fresh blueberries
Instructions
- Start by making the lemon gelatin. In a small bowl or 2 cup measuring glass, pour the lemon gelatin powder into 1 cup boiling water. Stir until dissolved. Put in the refrigerator to cool for about 1 hour while you prepare the rest of the dessert. It doesn’t need to set, you want it to still be liquid, but it does need to be cooled.
- Next, make the crust. Stir together the graham cracker crumbs, ⅓ cup sugar, and melted butter until combined. Set aside 3 Tbsp for the crumb topping. Spoon the remaining graham cracker mixture into a 9 x 13 “ glass baking dish. Press in using clean hands or a spoon or spatula. Sprinkle 2 cups blueberries over the crumbs. Set aside.
- In a large bowl, beat the cream cheese until smooth and creamy; beat in the sugar and vanilla extract. Scrape the sides, then slowly pour the lemon gelatin in while mixing. The lemon gelatin mixture will still be quite liquidy; you just want it to be cool, not hot. Scrape down the sides again and gently fold in the cool whip until blended.
- Spread the cream cheese mixture over the blueberries and graham cracker crust in the dish. Sprinkle the remaining blueberries on top along with the 3 tbsp saved graham mixture. Optional: sprinkle a few raspberries on top if you choose.
- Cover and refrigerate for at least 3 hours, preferably overnight, before serving. Keep refrigerated.
Find it online: https://livingwellmom.com/lemon-blueberry-bars/