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slice of blueberry lemon icebox cake
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Blueberry Lemon Icebox Cake

Blueberry Lemon Icebox Cake is the perfect no-bake dessert! Lemon pudding is mixed with blueberry pie filling and layered with graham crackers. This cake is everyone's favorite summer lush dessert!
Prep Time 20 minutes
Servings 9 -12 servings
Calories 257kcal
Author Dorothy Kern

Ingredients

  • 1 box approximately 3.4 ounces instant lemon pudding mix
  • 2/3 cup Almond Breeze almondmilk Unsweetened Vanilla
  • 1 8 ounce tub Cool Whip
  • 1 can blueberry pie filling
  • 24 approximate graham cracker sheets
  • Blueberries for garnish

Instructions

  • Whisk pudding mix and almondmilk. Let set 2-3 minutes or until thick. Fold in half the Cool Whip.
  • Place about 4 1/2 graham cracker sheets in the bottom of an 8x8-inch pan. Top with half the lemon pudding mixture.
  • Layer another 4 1/2 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.

Nutrition

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