Creamy Lemon Blueberry Dessert Recipes

Steps:

• Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes.
• Divide pound cake cubes into 4 small dessert dishes.
• Pour milk into a bowl, add pudding mix, and beat with a whisk for 2 minutes; pour evenly over the 4 portions of pound cake. Refrigerate pudding and cake mixtures until the pudding is set, at least 5 minutes.
• Divide blueberries into 4 portions, reserving 4 berries for topping. Spoon 1 portion berries over each cake portion. Top each portion with whipped cream. Place one berry atop each portion of whipped cream.

Steps:

• 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., In a small bowl, dissolve gelatin in boiling water; cool. In a large bowl, beat cream cheese and remaining 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.

Steps:

• Heat oven to 325 degrees.
• Mix wafer crumbs with butter and 3 tablespoons sugar; press into bottom of 13 x 9 pan. Bake 10 minutes.
• Beat cream cheese, 1 cup sugar and flour in large bowl with mixer until well blended.
• Add sour cream and mix well.
• Add eggs, one at a time, mixing on low speed after each, just until blended.
• Stir in dry pudding mix until well blended. Gently stir in 1 cup berries.
• Bake 1 hour or until almost set. Center will still be jiggly.
• Cool completely. Refrigerate 4 hours. Top with Cool Whip and remaining berries just before serving.