Lemon Blueberry Icebox Cake is a refreshing dessert perfect for summer, combining creamy layers with tangy lemon and sweet blueberries.
Author:Emma Rossi
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:4 hours 20 minutes (including freezing time)
Yield:12 servings 1x
Category:Dessert
Method:No-bake
Cuisine:American
Diet:Vegetarian
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
Fresh blueberries
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 to avoid lumps in the mixture.
For best flavor, use fresh blueberries and good quality lemon juice.
This cake can be made a day in advance for convenience.