Step 1: Make the Crust
In a medium bowl, mix the graham cracker crumbs with the melted butter until evenly moistened. Reserve ½ cup of the crumb mixture for topping if desired.

Press the remaining crumbs into the bottom of a 13×9-inch baking dish. Use a measuring cup or glass to press down firmly and evenly.

Place the dish in the refrigerator to set while you prepare the next layer.

Step 2: Make the Lemon Cream Cheese Layer
In a large bowl, beat the cream cheese and sugar together until light and fluffy. Scrape down the sides to make sure it’s fully blended.

Add the lemon juice and milk, and beat again until smooth and well mixed.

Add the dry lemon pudding mix and beat until thick and creamy. The mixture will be thick—this is exactly what you want.

Drop spoonfuls of the lemon mixture over the chilled crust to avoid disturbing the base. Then gently spread it into an even layer.

Step 3: Add the Blueberry Layer
Drop spoonfuls of blueberry pie filling over the lemon layer. Use a spoon or offset spatula to gently spread it evenly across the surface.

Take your time so the layers remain distinct and don’t mix together.

Step 4: Top with Whipped Topping
Spread the thawed whipped topping over the blueberry layer, making sure to cover the entire surface.

If using, sprinkle the reserved graham cracker crumbs on top for a pretty, crunchy finish.

Step 5: Chill and Serve
Place the dessert in the refrigerator for at least 2 hours. This helps the layers firm up and makes slicing much easier.

Once set, slice into squares and serve cold. Store leftovers in the refrigerator for up to 3 days.