Step 1

Whisk pudding mix and almondmilk. Let set 2-3 minutes or until thick. Fold in half the Cool Whip.

Step 2

Place about 4 1/2 graham cracker sheets in the bottom of an 8x8-inch pan. Top with half the lemon pudding mixture.

Step 3

Layer another 4 1/2 graham cracker sheets on top the pudding. Top with half the blueberry pie filing.

Step 4

Repeat both layers of pudding and pie filling. Add one more layer of graham crackers.

Step 5

Spread the remaining Cool Whip over the top. Chill at least 3-4 hours or overnight. The crackers will soften as it sets.

Step 6

Garnish with blueberries before serving. Store in refrigerator for up to 3 days.