Let’s assemble this delicious no-bake dessert:

1. Make and Chill Crust:

• In a medium bowl, mix the graham cracker crumbs with the melted butter until all crumbs are moistened.
• Reserve about 1/2 cup of the crumb mixture for the optional topping later.
• Press the remaining crumbs firmly and evenly into the bottom of a 13×9 inch baking dish.
• Place the crust in the refrigerator to set up while you prepare the next layer.

2. Make Lemon Layer:

• In a large bowl, beat the room temperature cream cheese and granulated sugar together with an electric mixer until light and fluffy.
• Add the lemon juice and milk; mix thoroughly until combined.
• Add the dry instant lemon pudding mix last. Beat until thoroughly mixed and the mixture is thick and smooth.

3. Spread Lemon Layer:

• Drop the lemon batter by dollops onto the chilled crust.
• Gently spread the mixture into an even layer over the crust using the back of a spoon or an offset spatula.

4. Add Blueberry Layer:

• Drop the blueberry pie filling on top of the lemon layer by spoonfuls. This technique helps reduce spreading and potential mixing of the layers.
• Gently spread the pie filling into an even layer over the lemon layer.

5. Add Whipped Topping Layer:

• Top the blueberry layer evenly with the thawed frozen whipped topping (Cool Whip). Spread it gently to cover the entire surface.

6. Garnish (Optional) and Chill:

• Sprinkle the reserved 1/2 cup of graham cracker crumbs over the Cool Whip layer, if desired.
• Cover the dish with plastic wrap. Refrigerate for at least 2 hours to allow the dessert to set up properly.

7. Serve:

• Keep refrigerated until ready to serve. Slice into squares and enjoy!

Incredibly simple layering for a beautiful result!