Lemon Blueberry Icebox Cake: A Creamy, No-Bake Treat for Any Occasion
A no-bake American dessert combining zesty lemon pudding, sweet blueberry layers, and a buttery graham cracker crust. Perfect for summer or holidays, this velvety cake requires minimal effort and develops better cold chill time by time. Make it 24 hours ahead for fuss-free serving.
- Prep Time: 15
- Total Time: 120
- Yield: 12 servings 1x
- Category: quick
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
27 graham crackers (3 sleeves)
6.8 oz instant lemon pudding mix (2 small boxes)
2 ½ cups milk (2nd cup implied for total of 2.5 cups)
½ cup fresh lemon juice
8 oz cream cheese, softened
6 cups Cool Whip (2 tubs), thawed
42 oz blueberry pie filling (2 x 21 oz cans)
1 cup fresh blueberries (for garnish)
1 lemon, halved and sliced (for garnish)
Instructions
Beat lemon pudding mix, milk, and lemon juice in a large bowl with a mixer for 2 minutes.
Add softened cream cheese and mix until smooth.
Fold in 2 cups thawed Cool Whip until fully incorporated.
In a 9×13-inch baking dish, line first layer with 9 graham crackers, breaking pieces to fill gaps.
Spread half the lemon pudding mixture over the graham cracker layer.
Evenly dollop and gently spread half the blueberry pie filling over the pudding layer.
Repeat with a second layer: 9 graham crackers, remaining pudding mixture, and blueberry filling.
Finish with a final layer of 9 graham crackers and refrigerate for 6 hours or up to 24 hours.
Garnish with fresh blueberries and lemon slices before serving.
Notes
For best results, assemble layers compactly to avoid crumbling. Substitute blueberries with strawberries or raspberries depending on season. Can be refrigerated for up to 3 days. For a halal-friendly option, ensure Cool Whip and cream cheese meet halal standards.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 30g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg