Start by crushing graham crackers in a food processor until you have fine crumbs. In a mixing bowl, combine the crumbs with granulated sugar and melted butter, stirring until well combined. Press this mixture firmly into the bottom of a 9x13 baking pan to form a solid crust. Place the crust in the freezer for 20 minutes to set while you prepare the filling.

In a medium bowl, whisk together the instant lemon pudding mix and half and half until it thickens, about 5 minutes. In another bowl, beat softened cream cheese with powdered sugar until smooth and creamy. Gently fold the thickened lemon pudding into the cream cheese mixture, then fold in half of the thawed Cool Whip until fully combined, creating a delightful lemon layer.

Retrieve your chilled graham cracker crust from the freezer. Spread the lemon cheesecake mixture evenly over the crust using a spatula, smoothing the top. Next, pour the blueberry pie filling over the lemon layer and carefully spread it out to ensure an even layer. Finally, layer the remaining Cool Whip on top of the blueberry filling, smoothing it out for an aesthetically pleasing finish.

Cover the assembled Lemon Blueberry Delight with plastic wrap or aluminum foil. Refrigerate for at least 8 hours, but overnight is best to allow the flavors to meld together and the layers to firm up. You’ll know it's ready when the dessert is set and firm to the touch.

Once fully chilled, carefully remove the dessert from the refrigerator. For an optional finishing touch, garnish with crushed graham crackers, fresh blueberries, or lemon slices on top. Slice into squares and serve this refreshing Lemon Blueberry Delight to friends and family for a perfect summer treat!