1First, mix together the graham cracker crumbs and butter in a medium size bowl (save a little for the garnish at the end). Press the mixture down into a 9”x 13” baking dish and place it into the fridge to set.
2In a large bowl, add soft cream cheese and sugar, then beat together until combined.
3Add fresh lemon juice and milk, then mix together until everything is combined.
4Add lemon flavored instant jello and beat until thick.
5Spread the lemon pudding mixture on top of a gram cracker crust that has been setting in the fridge.
6Add one can of blueberry pie filling to the top and carefully spread it out to cover all the pudding.
7Add one tub of thawed cool whip to the top, spreading carefully to avoid disturbing the pie filling.
8Add some crushed gram crackers to the top.
9Chill the cake in the fridge for a couple of hours.
Ingredients
2 Packs soft cream cheese (8 oz pkgs)
1 cup sugar
0.33 cup fresh lemon juice
1 cup milk
1 Pkg lemon flavored instant jello
1 can blueberry pie filling
1 tub thawed cool whip
2.5 cups gram cracker crumbs
0.75 cups softened butter
Equipment
large bowl
Tips
Try not to disturb the pie filling at the bottom when spreading the cool whip to avoid blue streaks.