Description
This Lemon Blueberry Icebox Cake is a refreshing dessert perfect for summer gatherings, combining tart lemon and sweet blueberries.
Ingredients
Scale
- 8 oz cream cheese, softened
- 6.8 oz lemon instant pudding mix (2 boxes, 3.4 oz each), unprepared
- ½ cup freshly squeezed lemon juice (approx. 3 large lemons)
- 2 teaspoons vanilla extract
- 2 ½ cups whole milk
- 16 oz Cool Whip, thawed
- 3 sleeves graham crackers (approx. 27–28 crackers)
- 42 oz blueberry pie filling (2 cans, 21 oz each)
- Lemon zest (for garnish)
- Fresh blueberries (for garnish)
Instructions
- Start your Lemon Blueberry Icebox Cake by beating the softened cream cheese in a medium bowl until it’s light and fluffy. Then, add in the lemon instant pudding mix, freshly squeezed lemon juice, vanilla extract, and whole milk, and keep beating until everything is thoroughly combined.
- Next, gently fold in the thawed Cool Whip into your creamy mixture, ensuring to maintain the lightness of the whipped cream.
- Begin assembling your cake by laying a single layer of graham crackers at the bottom of your baking dish. Spread about one-fifth of the pudding mixture over the graham crackers, then spoon dollops of the blueberry pie filling over the pudding.
- Once you’ve completed the layers, cover the dish and place it in the freezer for at least 4 hours. Before serving, garnish with fresh blueberries and lemon zest.
Notes
This dessert can be made a day in advance to save time. Use fresh blueberries for a more natural approach to garnishing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 150 mg
- Protein: 5 g