Alright, folks, gather ’round! Today I’m gonna tell you about this killer dessert I whipped up – a blueberry lasagna with a graham cracker crust. Sounds fancy, huh? But trust me, it’s way easier than it sounds and it’s so good, I ate half of it.
So, first things first, I had to make the crust. I crushed up a bunch of graham crackers – you could use a food processor, but I just put ’em in a ziplock bag and smashed ’em with a rolling pin. Way more fun. Then, I mixed in some melted butter to hold it all together. I pressed that buttery, crumbly goodness into the bottom of a baking dish and chilled it in the fridge while I worked on the filling.
The Filling Layers
- Layer one: I whipped together some cream cheese, sugar, and a bit of milk until it was nice and smooth. That got spread over the chilled crust. Easy peasy.
- Layer two: Blueberry pie filling. I just used the canned stuff ’cause, let’s be real, who has time to make it from scratch? I spread that evenly over the cream cheese layer.
- Layer three: I whipped up some heavy cream with a little sugar until it formed stiff peaks. A dollop of that goodness went on top of the blueberry layer.
Then, you basically just repeat those layers one more time. Cream cheese, blueberries, whipped cream. Boom.
I popped the whole thing back in the fridge for a few hours to let it set. The waiting was the hardest part, I swear. It smelled like heaven. But let me tell you, it was worth it. When I finally sliced into that bad boy, it was like a little piece of blueberry heaven. I don’t even like pie, but I would pick this over pie anyday. The creamy layers, the sweet blueberries, that buttery graham cracker crust… it all comes together in this perfect bite of deliciousness.
Seriously, you gotta try this. It’s a total crowd-pleaser, and it’s not even that hard to make. Plus, it looks way fancier than it is. Your friends will think you’re some kind of baking genius. Give it a shot, and let me know what you think!
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