Description
This Easy Lemon Blueberry Icebox Cake is a refreshing no-bake dessert featuring layers of creamy lemon pudding, tangy blueberry pie filling, and crunchy graham crackers. Perfect for a make-ahead treat, it combines bright citrus flavors with sweet blueberries for a light and delicious summer dessert.
Ingredients
For the Lemon Cream Mixture
- ¾ cup granulated sugar
- 1 teaspoon lemon zest
- 8 ounces cream cheese, softened
- 2 boxes instant lemon pudding mix (3.4 ounces each)
- 2 cups low fat or 2% milk, cold
- 16 ounces whipped topping, thawed
Other Ingredients
- 3 cans blueberry pie filling (21 ounces each), divided
- 3 sleeves of graham crackers
Instructions
- Prepare Lemon Sugar Mixture: In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar until fragrant to release the lemon oils. Add the softened cream cheese and use an electric mixer to blend until smooth and creamy.
- Make Lemon Pudding Mixture: Pour in the instant lemon pudding mixes and cold milk. Continue mixing with the electric mixer until the pudding thickens and the mixture is smooth. Gently fold in the thawed whipped topping until fully incorporated, creating a light and fluffy lemon cream.
- Layer Base: In a 9x13-inch baking dish, lay a single layer of graham crackers covering the bottom. Spoon a thin layer of the lemon pudding mixture over the crackers, spreading evenly. Then, spoon one can of blueberry pie filling over the pudding layer and spread it out as evenly as possible. Carefully spread another layer of the lemon pudding mixture over the blueberry filling. Some blending of layers is okay.
- Repeat Layers: Repeat the layering process — graham crackers, lemon pudding mixture, blueberry pie filling, lemon pudding mixture — until two full layers are formed. For the final layer, add a single layer of graham crackers topped with the remaining lemon pudding mixture.
- Chill and Set: Cover the entire dessert tightly with plastic wrap. Refrigerate for at least 4 hours to allow the layers to set and meld flavors. Keep the last can of blueberry pie filling stored in the refrigerator until ready to serve.
- Finish and Serve: When ready to serve, spread the last can of blueberry pie filling evenly on top of the chilled cake layer. Slice into squares and serve chilled for a refreshing, easy dessert.
Notes
- Use cold milk to ensure the pudding mix sets properly and the mixture becomes thick.
- Allow at least 4 hours for chilling, preferably overnight, for best texture and flavor.
- You can substitute whipped topping with homemade whipped cream for a fresher flavor.
- Make sure to cover the dessert tightly with plastic wrap to prevent it from drying out in the fridge.
