Description
This no-bake Lemon and Blueberry Icebox Cake is a refreshing summer dessert layered with tangy lemon pudding, sweet blueberry pie filling, and a buttery graham cracker crust. A simple, crowd-pleasing treat perfect for warm days.
Ingredients
Units
Scale
- Crust:
- 2.5 cups graham cracker crumbs
- 3/4 cup butter, melted
- Filling:
- 2 (8-ounce) cream cheese blocks, softened
- 1 cup granulated sugar
- 3.4-ounce box lemon instant pudding
- 1 cup milk
- 1/3 cup lemon juice
- Topping:
- 21-ounce blueberry pie filling
- 8–ounce Cool Whip, thawed
Instructions
- Prepare the Crust:
- Mix graham cracker crumbs and melted butter in a medium bowl, saving a small portion of crumbs for garnish.
- Press the mixture evenly into a 9″x13″ baking dish. Refrigerate to set.
- Make the Cream Cheese Layer:
- Beat softened cream cheese and sugar with a hand mixer until smooth.
- Add lemon juice and milk, and mix well.
- Add the Lemon Pudding:
- Mix in the lemon instant pudding until the filling is thick and fully combined.
- Assemble the Cake:
- Spread the pudding mixture evenly over the chilled graham cracker crust.
- Layer the blueberry pie filling evenly over the pudding mixture.
- Top with Cool Whip, smoothing it out for a neat finish.
- Garnish and Chill:
- Sprinkle the reserved graham cracker crumbs on top.
- Refrigerate for at least 2 hours to allow the cake to set.
- Serve and Enjoy:
- Slice into squares and serve chilled.
Notes
- For a citrusy twist, add some lemon zest to the pudding layer.
- Substitute blueberry pie filling with fresh blueberries and a glaze for a lighter version.
- Store leftovers in the fridge for up to 3 days.
