1-Step 1: Make the crust In a mixing bowl, combine the graham cracker crumbs with the melted butter. Stir until every crumb is coated and the mixture looks like damp sand. Reserve 1/2 cup of the crumb mixture for the topping. Press the remaining crust mixture firmly into the bottom of a 13 x 9-inch dish. Use the bottom of a measuring cup or a spoon to pack it down evenly. This helps the crust hold together when the cake is sliced. Place the dish in the refrigerator and let the crust set while you make the filling. A chilled crust gives the dessert a much cleaner layer on top.

2-Step 2: Beat the cream cheese filling In a large bowl, beat the cream cheese and granulated sugar until the mixture looks light and fluffy. Make sure the cream cheese is at room temperature so it blends smoothly with no lumps. This step helps the final cake taste silky and rich. Next, add the lemon juice and milk. Mix until smooth. The lemon juice gives the filling a fresh, tangy kick, while the milk helps loosen the mixture so it can work with the pudding.

3-Step 3: Add the pudding Sprinkle in the dry instant lemon pudding mix and stir until the filling thickens. The mixture should become creamy and spreadable. It may look soft at first, but the pudding will continue to set as it chills. If the filling seems a little too thick, mix gently for a few more seconds. If it looks loose, let it rest for a minute before moving to the next step.

4-Step 4: Add the lemon layer Take the crust out of the refrigerator. Drop the lemon filling onto the crust in dollops instead of pouring it all in one spot. Then spread it gently over the crust with a spatula. Try not to press too hard. A light hand keeps the crust from pulling up into the filling. Smooth the layer as evenly as you can so every slice has a nice balance of crust and cream.

5-Step 5: Spoon on the blueberry layer Add the blueberry pie filling by spoonfuls over the lemon layer. This helps you control where the fruit goes and keeps the layers looking pretty. Once the fruit is added, spread it gently into an even layer. The blueberry topping adds color and a juicy sweetness that works well with the tart lemon filling. If you want a fresher taste, you can swap in fresh blueberries later, but the canned pie filling gives the easiest result.

6-Step 6: Finish with whipped topping and crumbs Spread the thawed whipped topping across the top of the blueberry layer. Keep it light and even so the dessert looks fluffy and smooth. Then sprinkle the reserved graham crumb mixture over the top. The crumbs add texture and make the finished dessert look finished and inviting. If you want a little extra flair, add a few blueberries on top before serving.

7-Step 7: Chill before serving Refrigerate the dessert for at least 2 hours, but 4 hours is better if you have the time. This setting time helps the layers firm up and makes the dessert easier to cut. The longer chill also improves the flavor. When you are ready to serve, slice with a sharp knife and wipe the blade between cuts for cleaner pieces. This no bake cake tastes best when cold and fully set.