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+ servings
square slice of cake with blueberries and lemons on top.
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5 from 3 votes

Blueberry Lemon Icebox Cake Recipe

Blueberry Lemon Lasagna is the perfect no-bake treat! Lemon pudding is mixed with blueberry pie filling and layered with graham crackers. This cake is everyone's favorite summer lush dessert!
Prep Time20 minutes
Chilling Time4 hours
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 257kcal
Author: Dorothy Kern
Cost: $7


  • 1 (3-3.4 ounce) box instant lemon pudding mix
  • cup milk (or nondairy milk)
  • 1 (8 ounce) container Cool Whip
  • 1 (20 ounce) can blueberry pie filling
  • 24 graham cracker sheets
  • Blueberries for garnish


  • Whisk pudding mix and milk. Let set 2-3 minutes or until thick. Fold in half the Cool Whip.
  • Place about 4 ½ graham cracker sheets in the bottom of an 8x8-inch pan. Top with half the lemon pudding mixture.
  • Layer another 4 ½ graham cracker sheets on top the pudding. Top with half the blueberry pie filing.
  • Repeat both layers of pudding and pie filling. Add one more layer of graham crackers.
  • Spread the remaining Cool Whip over the top. Chill at least 3-4 hours or overnight. The crackers will soften as it sets.
  • Garnish with blueberries before serving. Store in refrigerator for up to 3 days.



Serving: 1serving | Calories: 257kcal | Carbohydrates: 55g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Sodium: 269mg | Fiber: 2g | Sugar: 28g