This dessert can be made using regular varieties of the ingredients rather than sugar-free and low-fat types. My husband is a diabetic, and I was trying to be nice to him by making it this way.
2 packages low fat graham crackers (3 packages usually come in a box)
1 small box sugar-free vanilla flavored instant pudding
1 small box sugar-free cheesecake flavored instant pudding
2 1/2 cups skim milk
2 8 oz packages 1/3 reduced fat cream cheese
1 can fat-free sweetened and condensed milk
1 small envelope lemonade Kool-Aid
zest of one lemon
Juice of 2 lemons
1 tub sugar-free Cool Whip
3 cups blueberries
In a large bowl, mix both packages of instant pudding with the 2 1/2 cups of skim milk. Set aside.
In a separate bowl, soften cream cheese in the microwave and beat in the sweetened and condensed milk. To this add the Kool-Aid, lemon zest, and lemon juice. Combine thoroughly. Add this mixture to the pudding and combine well. Fold in the tub of Cool Whip.
In a medium to large serving bowl, place a layer of graham crackers. Spoon in one third of the pudding mixture. Top with one cup of blueberries. Repeat three times.
Refrigerate for at least 4 hours before serving.