Description
This lemon blueberry cloud dessert is what summer dreams are made of – ready in minutes, no oven required, but guaranteed to make everyone ask for seconds.
Ingredients
Scale
- 8 oz (226g) cream cheese, softened to room temperature
- 1 cup (240ml) heavy whipping cream
- ¾ cup (150g) granulated sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lemon zest
- 1 teaspoon vanilla extract
- 1 cup (175g) fresh blueberries, plus extra for garnish
- 1 box (3.4 oz/96g) instant lemon pudding mix
- 1 cup (240ml) milk, cold
- 2 cups (60g) mini marshmallows
- Optional: 1 sleeve (about 9) graham crackers, crushed for garnish
Instructions
- Beat softened cream cheese and sugar until fluffy, about 2-3 minutes. Add lemon juice, zest, and vanilla, then beat until incorporated.
- In a separate bowl, whisk pudding mix and cold milk for 2 minutes until it begins to thicken. Let stand 5 minutes, then fold into cream cheese mixture.
- In another bowl, whip heavy cream until stiff peaks form (3-4 minutes).
- Gently fold whipped cream into lemon mixture in three batches, then fold in mini marshmallows.
- Fold in 3/4 cup blueberries, reserving 1/4 cup for topping. For marbled effect, lightly mash some blueberries before adding.
- Transfer to serving bowl or individual dishes, cover and refrigerate for at least 4 hours or overnight.
- Before serving, top with reserved blueberries, additional lemon zest, and crushed graham crackers if desired.