Prepare the Crust

• In a bowl, stir together the graham crumbs and melted butter until evenly moistened.

• Reserve ½ cup of the crumb mixture for sprinkling later.

• Press the remaining crumbs firmly into the bottom of a 13×9-inch pan.

• Chill in the fridge while you make the filling.

Make the Lemon‑Cream Layer

• In a large mixing bowl, beat the cream cheese and sugar until fluffy.

• Pour in the lemon juice and milk, mixing until smooth.

• Sprinkle in the dry lemon pudding mix last, then beat until fully incorporated—the mix will thicken quickly.

• Using a spoon or spatula, drop the lemon mixture onto the set crust in spoonfuls, then gently spread into an even layer (this helps keep the crust intact).

Add the Blueberry Topping

• Spoon the blueberry pie filling over the lemon layer in dollops.

• Carefully spread it out to create a smooth surface without disturbing the layer below.

Finish with Whipped Cream

• Spread the thawed whipped topping over the blueberries.

• Sprinkle the reserved graham crumbs on top for a bit of extra crunch (optional).

Chill & Serve

• Refrigerate for at least 2–4 hours (overnight is ideal) so all the layers firm up.

• Keep chilled until ready to cut into bars or scoop into cups. Enjoy cold!