Dessertscrazyforcrust5.0
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!
👥 12 Servings⏱️ Prep & Cook: 4h 20m⏳ Prep: 20 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●whisk
- ●pan
📝 Preparation Steps
1
Whisk pudding mix and milk. Let set ⏱️ 2-3 minutes or until thick. Fold in half the Cool Whip.
2
Place about 4 ½ graham cracker sheets in the bottom of an 8x8-inch pan. Top with half the lemon pudding mixture.
3
Layer another 4 ½ graham cracker sheets on top the pudding. Top with half the blueberry pie filing.
4
Repeat both layers of pudding and pie filling. Add one more layer of graham crackers.
5
Spread the remaining Cool Whip over the top. Chill at least ⏱️ 3-4 hours or overnight. The crackers will soften as it sets.
6
Garnish with blueberries before serving. Store in refrigerator for up to 3 days.
Blueberries (for garnish)
Nutrition Facts
calories
257 kcal
fat Content
4 g
serving Size
1 serving
fiber Content
2 g
sugar Content
28 g
sodium Content
269 mg
protein Content
2 g
carbohydrate Content
55 g
saturated Fat Content
2 g
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