Description
This no-bake Lemon Blueberry Icebox Cake is a refreshing summer dessert! Layers of zesty lemon pudding, creamy whipped topping, and crunchy graham crackers pair perfectly with sweet blueberry pie filling. A simple, make-ahead dessert that’s perfect for any occasion!
Ingredients
Scale
- 3/4 cup granulated sugar
- 1 tsp lemon zest
- 8 oz cream cheese (softened)
- 2 (3.4-oz) boxes instant lemon pudding
- 2 cups low-fat or 2% milk (cold)
- 16 oz whipped topping (thawed)
- 3 (21-oz) cans blueberry pie filling (divided)
- 3 sleeves graham crackers
Instructions
-
Prepare the Lemon Cream:
- In a large bowl, rub lemon zest into sugar until fragrant.
- Add cream cheese and beat until smooth.
- Mix in lemon pudding and cold milk until thick and creamy.
- Gently fold in whipped topping until fully incorporated. Set aside.
-
Assemble the Layers:
- Arrange a single layer of graham crackers in a 9×13-inch baking dish.
- Spread a thin layer of lemon pudding mixture over the crackers.
- Spoon 1 can of blueberry pie filling on top and spread evenly.
- Add another layer of pudding mixture on top (some mixing is okay).
-
Repeat the Layering:
- Repeat the graham cracker, pudding, and blueberry layers once more.
- Top with a final layer of graham crackers and spread the remaining pudding mixture on top.
-
Chill the Cake:
- Cover with plastic wrap and refrigerate for at least 4 hours (or overnight for best results).
-
Final Touch:
- Before serving, spread the last can of blueberry pie filling on top.
- Slice and serve chilled.
Notes
- Make-Ahead: This dessert is best when chilled overnight, allowing the flavors to meld.
- Substitutions: Use gluten-free graham crackers for a gluten-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 292
- Sugar: 32 g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg