This no bake lemon and blueberry ice box cake is the perfect refreshing summer dessert made with blueberry pie filling, lemon pudding and just a few other simple ingredients in a graham cracker crust.
Lemon And Blueberry Ice Box Cake
From the recipe collection of Tara Ippolito
This lemon and blueberry ice box cake is completely right up my alley.
I had this at a friends house one summer night in July and it hit all of the marks. I asked for the recipe right away!
It was refreshing, somewhat light and absolutely delicious. The perfect dessert for a warm summer night.
Oh, and did I mention that this dessert is no bake?
Anyone that knows me is fully aware that I am not a great baker. I’ve come to terms with that.
Any dessert that I’m going to make needs to be fast, easy and delicious. Oh and preferably does not require an oven.
I sure did hit the jackpot with this one.
The tart lemon and blueberry go so well together. It’s a truly delicious combination of flavors.
I hope you give this dessert recipe a try. I know that if you do, you’ll love it just as much and my friends and I did.
Fast. Simple. Delicious.
Did you know that I have a cookbook called Fast Simple Delicious?
It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.
Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.
Lemon And Blueberry Ice Box Cake Q & A.
-Can fresh blueberries be used? No they can not be substituted in this recipe. The jelly/syrup that the blueberries come in are needed here.
-Can the pudding be substituted? The lemon and blueberry flavors are what make it so special. If you absolutely need to substitute, vanilla would be the best choice.
-Can the graham crackers be substituted? Yes absolutely! Try subbing them for Nilla Wafers, Ginger Snaps or Animal Crackers.
Other NO BAKE Dessert Recipes
If you like super easy to make no bake desserts like this one, here are some others that I know you’ll love, too.
Lemon And Blueberry Ice Box Cake Ingredients
- Graham Cracker Crumbs
- Melted Butter
- Room Temperature Cream Cheese
- Sugar
- Lemon Instant Pudding
- Milk
- Lemon Juice
- Blueberry Pie Filling
- Cool Whip
Instructions
First, mix together the graham cracker crumbs and butter in a medium size bowl.
Now, press the mixture down into a 9”x 13” baking dish and place it into the fridge to set.
Then, using a hand mixer, beat together the softened cream cheese and sugar until it’s well combined.
Next, mix in the lemon juice and milk.
Now, add the lemon instant pudding and mix it until all of the ingredients are combined and the batter is thick.
Next, add the pudding mixture on top of the graham cracker crust and spread it out until it’s flat and even.
Then, add the blueberry pie filling to the top of the pudding and spread that out until it’s flat and even also.
Now finish it off with the final layer of cool whip on top and garnish with the reserved graham cracker crumbs.
Now, place it in the fridge for a cookie of hours to let it set.
Finally, serve cool and enjoy!
Lemon and Blueberry Ice Box Cake
Ingredients
- 2.5 cups Graham Cracker Crumbs
- ¾ cups Butter, melted
- 2 8 ounch Cream Cheese. room temperature
- 1 cup Granulated Sugar
- 3.4 ounce Lemon Instant Pudding
- 1 cup Milk
- ⅓ cup Lemon Juice
- 21 ounch Blueberry Pie Filling
- 8 ounce Cool Whip (thawed)
Instructions
- First, mix together the graham cracker crumbs and butter in a medium size bowl (save a little for the garnish at the end). Press the mixture down into a 9”x 13” baking dish and place it into the fridge to set.
- Then, using a hand mixer, beat together the softened cream cheese and sugar until it’s well combined then mix in the lemon juice and milk.
- Now, add the lemon instant pudding and mix it until all of the ingredients are combined and the batter is thick.
- Next, add the pudding mixture on top of the graham cracker crust and spread it out until it’s flat and even.
- Then, add the blueberry pie filling to the top of the pudding and spread that out until it’s flat and even also.
- Now finish it off with the final layer of cool whip on top and garnish with the reserved graham cracker crumbs.
- Finally, place it in the fridge for a cookie of hours to let it set.
Anonymous says
Hi, I was wondering if you are supposed to prepare the instant pudding before you mix it in, or just add the powder straight into cream cheese mixture. thanks!
Al Dente Diva says
Hi! Thanks so much I hope you like it ??. Plain whipped cream would work if that’s safe for you to eat
Jen says
Hi Tara, this looks amazing and would love to try it. What would you recommend using instead of cool whip? It has coconut oil and I am allergic, I know such is the life. 🙂