Lemon Blueberry Dessert

Lemon Blueberry Dessert

2 cups unbleached, all-purpose flour

1 cup butter

2 Tablespoons ice water

2 (8 ounce) packages cream cheese

2 cups lemon Greek yogurt

1 large box cook and serve lemon pudding mix

1 large carton of whipping cream

1 cup powdered sugar

1 small box fresh blueberries

Preheat oven to 350 degrees.  In a medium mixing bowl, combine the flour and butter using a pastry cutter until the mixture looks like small peas.  Stir in ice water with fork (more or less may be needed).  Press into a 9×13 pan and bake for 25 minutes or until golden brown.  Remove from oven and let cool.  While the crust is baking, make lemon pudding according to packaged directions, set aside, and let cool.  In another bowl, whip the cream with the powdered sugar. Set aside.

When crust is baked and cooled, as well as all the other ingredients, start layering.  Over the crust, spread the cream cheese (should be softened).  Add the Greek yogurt then the lemon pudding.  Put the whipping cream on top, then sprinkle with fresh blueberries.  Serve or store uneaten portion in the refrigerator.