Lemon and Blueberry Ice Box Cake
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.
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.