This Lemon & Blueberry Icebox Cake is a refreshing and easy-to-make dessert that combines tangy lemon flavors with sweet blueberry pie filling, layered with creamy textures and a graham cracker crust. Perfect for warm weather or any time you crave a cool, delightful treat.
Ingredients
- 2.5 cups graham cracker crumbs
- 3/4 cup butter, melted
- 2 (8-ounce) packages cream cheese, room temperature
- 1 cup granulated sugar
- 1 (3.4-ounce) package lemon instant pudding
- 1 cup milk
- 1/3 cup lemon juice
- 1 (21-ounce) can blueberry pie filling
- 8 ounces Cool Whip (thawed)
Instructions
Preparing the Crust
- Combine Crust Ingredients: In a medium bowl, mix 2.5 cups of graham cracker crumbs with 3/4 cup melted butter until the mixture is well combined and resembles wet sand.
- Press into Pan: Press the mixture into the bottom of a 9×13-inch baking dish, creating an even layer. Use the back of a spoon or a flat-bottomed cup to pack the crumbs down firmly.
- Chill the Crust: Place the baking dish in the refrigerator to chill while you prepare the filling. This helps the crust to set and become firm.
Preparing the Filling
- Cream Cheese Layer: In a large mixing bowl, beat 2 packages of room temperature cream cheese with 1 cup of granulated sugar until smooth and creamy.
- Lemon Pudding Layer: In another bowl, whisk together the lemon instant pudding mix with 1 cup of milk and 1/3 cup of lemon juice until thickened. Fold this mixture into the cream cheese mixture until well combined.
- Layer the Filling: Spread the cream cheese and lemon pudding mixture evenly over the chilled graham cracker crust.
- Blueberry Layer: Carefully spoon the blueberry pie filling over the lemon and cream cheese layer, spreading it out evenly.
- Top with Cool Whip: Spread the Cool Whip evenly over the blueberry layer. You can use a spatula to create a smooth finish.
Chilling and Serving
- Chill the Cake: Cover the baking dish with plastic wrap or foil and place it in the refrigerator. Allow the cake to chill for at least 4 hours, or overnight, to let the flavors meld and the layers set.
- Serve and Enjoy: Once the cake is thoroughly chilled, cut it into squares and serve. Enjoy your refreshing and creamy Lemon & Blueberry Icebox Cake!
Tips and Variations
- Garnish Options: Garnish with fresh blueberries, lemon zest, or a drizzle of blueberry syrup for extra flavor and presentation.
- Crust Alternatives: Use vanilla wafer cookies or shortbread cookies instead of graham crackers for a different crust flavor.
- Layer Adjustments: Add an extra layer of lemon pudding or blueberry filling for a more layered dessert.
- Make Ahead: This dessert can be made a day in advance and kept in the refrigerator until ready to serve.
Nutritional Information
This Lemon & Blueberry Icebox Cake is a rich and creamy dessert, offering a balance of sweet and tangy flavors. The combination of cream cheese, Cool Whip, and fruit filling provides a satisfying treat perfect for any occasion.
Storage
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can also freeze this icebox cake for up to 2 months. Thaw in the refrigerator before serving.
This Lemon & Blueberry Icebox Cake is a delightful dessert that combines the refreshing flavors of lemon and blueberry with creamy layers and a crunchy graham cracker crust. It’s perfect for any occasion, from family gatherings to potlucks. Share this recipe with your friends and family to spread the joy of this delicious treat. Enjoy your Lemon & Blueberry Icebox Cake, and see you in the next recipe!
This recipe transforms simple ingredients into a gourmet dessert with minimal effort. Enjoy the rich flavors and refreshing texture of this Lemon & Blueberry Icebox Cake, a treat that’s sure to become a favorite in your household. Happy cooking!
