Lemon Blueberry Icebox Cake
User Reviews
4.5
Lemon Blueberry Icebox Cake
Description
This no-bake Lemon Blueberry Icebox Cake starts with a base of graham crackers lined in a baking dish. A mixture of instant lemon pudding, milk, and softened cream cheese is beaten until smooth and folded with Cool Whip to create a creamy, citrus-flavored filling. Blueberries are sprinkled between layers, adding fresh fruit flavor and juiciness.
The layers of pudding and fresh fruit are alternated with graham crackers, which absorb moisture slightly to soften but still offer structure. After assembly, the cake chills for several hours to allow the pudding to set firmly, resulting in a light, refreshing texture with vibrant lemon and blueberry notes.
Serve this chilled dessert sliced, as a cool treat especially suitable for warm weather or summer occasions. The balance of creamy lemon filling and fresh blueberries creates a visually appealing and flavorful dessert experience.
Ingredients
- 2 instant lemon pudding boxes
- 3 cups milk
- 8 ounce cream cheese
- 2 cool whip topping about 6 cups, containers
- 3 cups blueberries fresh
- 1 lemon zested, small
- 3 honey graham crackers package
Instructions
- Line a 13x9 inch baking dish with a single layer of graham crackers. If you need to fill in a few spots, break the crackers into small pieces and fill the holes.
- In a large bowl mix together 2 boxes of instant lemon pudding mix with 3 cups of milk. Beat until well combined, about 2 minutes. Beat in cream cheese until smooth. Gently fold in 2 cups of Cool Whip until combined.
- Take half of the pudding/cream cheese mixture and spread over the first layer of graham crackers. Cover with 1 cup of the blueberries.
- Top the blueberries with another layer of graham crackers. Fitting to the pan just like instructed above in the first step. Repeat with pudding and blueberries.
- Top with one more layer of graham crackers and top with remaining Cool Whip & 1 cup of fresh blueberries.
- Cover with plastic wrap or foil & place in the fridge for 4-6 hours to chill and allow pudding to set.
- Right before serving, zest lemon and sprinkle the cake with the lemon zest, slice and serve.
Notes
- If Cool Whip is unavailable, homemade whipped topping can be used as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 191mg | 8% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 4.2mg | 5% |
| Calcium | 92mg | 9% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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