Description
Lemon Blueberry Icebox Cake is a refreshing dessert featuring layers of creamy lemon pudding and blueberry filling, all nestled between graham crackers.
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
- Beat the softened cream cheese in a medium bowl until light and fluffy.
- Add lemon instant pudding mix, freshly squeezed lemon juice, vanilla extract, and whole milk to the cream cheese. Continue beating until fully combined.
- Fold in the thawed Cool Whip and beat until the mixture begins to thicken.
- Cover the bottom of a 9×13 inch baking dish with a single layer of graham crackers.
- Spread one-fifth of the pudding mixture evenly over the graham crackers.
- Spoon approximately one can of blueberry pie filling in dollops over the pudding layer, then gently spread to maintain distinct layering.
- Repeat the layering sequence: pudding mixture, graham crackers, pudding mixture, blueberry pie filling, pudding mixture, and a final layer of graham crackers.
- Spread the remaining pudding mixture atop the last graham cracker layer.
- Place the assembled dessert in the freezer for at least 4 hours to firm up.
- Remove from the freezer 15 to 20 minutes before serving. Garnish with fresh blueberries and lemon zest for presentation.
Notes
- Ensure the cream cheese is softened for easier mixing.
- Let the cake sit at room temperature before serving for better texture.
- Feel free to adjust the amount of lemon juice based on your desired tartness.
- Prep Time: 30 minutes
- Cook Time: 4 hours (freezing time)
- Category: Dessert
- Method: Refrigeration/Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg