PiIlowy layers of lemon pudding, blueberry pie filling, and soft graham crackers come together to make this irresistible no-bake lemon blueberry icebox cake.
Why this recipe works
Lemons and blueberries are the ultimate combination. When we set out to make our lemon icebox cake, we immediately knew we had to meld together some of the season’s best fruits and make this lemon blueberry icebox cake.
This no-bake lemon blueberry dessert is bursting with layers of refreshing summer flavors. Served chilled, this potluck favorite dish will be the star of the show. If you’ve seen our Lemon Blueberry Trifle, this dessert is quite similar but with graham crackers instead of angel food cake and it’s layered inside a 13×9 baking dish.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
PUDDING – Be sure to grab instant lemon pudding mix. You will just need the powder and not the additional ingredients listed on the back of the box. The amount of milk you will need to make the instant pudding is listed in the recipe card below.
LEMON – The lemon flavor in this dessert comes not just from the instant lemon pudding but from fresh lemon juice and lemon zest. We recommend freshly squeezed lemon juice instead of bottled juice.
BLUEBERRIES – The delicious texture and taste of blueberries in this dessert comes from blueberry pie filling. You will use about 1 can per layer. You may optionally top with fresh blueberries as well like we did.
WHIPPED TOPPING – For our whipped topping that will be mixed into the cream cheese and pudding layer, we are using Cool Whip. If you prefer homemade whipped topping, you can certainly use that in its place.
How to Make Lemon Blueberry Icebox Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Using a handheld mixer or stand mixer, beat cream cheese in a medium mixing bowl until light and fluffy.
- Add pudding mix, lemon juice, vanilla extract, and milk. Continue beating until fully combined.
- Add 16 oz. tub of Cool Whip. Beat in until the mixture begins to thicken.
- Place a single layer of graham crackers to cover the bottom of a 9×13 casserole dish.
- Spread a thin layer of the pudding mixture (about â…• of the mixture) over the graham crackers.
- Top pudding layer with a layer of blueberry pie filling (about 1 can). Spoon the pie filling in dollops over the pudding layer and then gently spread so that it remains a separate layer on top of the pudding layer.
- Follow with another thin layer of pudding mixture.
- Add another layer of graham crackers, then pudding-pie filling-pudding, and a final layer of graham crackers.
- Top the final layer of graham crackers with the remaining pudding mixture.
- Place in the freezer for at least 4 hours to set up.
- Remove from the freezer 15-20 minutes before serving. Top with fresh blueberries and lemon zest.
EXPERT TIP – This dessert is best served after being thawed for around 20 minutes. It will still be a bit frozen but tastes amazing. This will keep your dessert from becoming “puddly” and messy. Be sure to cut your icebox cake as soon as you take it out of the freezer for clean slices.
Frequently Asked Questions
When a recipe calls for softened cream cheese, this means your cream cheese should be brought to room temperature. A great trick for bringing cream cheese to room temperature faster is to slice the cream cheese into cubes and separate, this allows the inside to soften as well. Leave on the counter for 20 minutes. Using softened cream cheese is essential for avoiding lumps in your dessert recipes.
No, you do not need the additional ingredients listed on the back of your instant pudding box. Our recipe includes the milk needed, as well as other ingredients that will whip up your pudding layer perfectly.
To store your lemon blueberry icebox cake, cover with an air tight lid or with plastic wrap and keep in the refrigerator for 2-3 days or in the freezer for up to 7 days.
The beauty of icebox cakes that use graham crackers is that they tend to taste even better after sitting for a while. Making the icebox cake ahead of time allows the graham crackers to soak up the goodness from the layers surrounding it, helping it become soft and sponge-like. You can make this dessert one day ahead of time, or store in the freezer for up to 7 days.
This lemon blueberry icebox cake is exploding with bright and cheery layers of lemon pudding and cream cheese with blueberry pie filling and soft sponge-like graham crackers. This creamy, dreamy, and sweet summer dessert is a show-stopper!
More Icebox Cake Recipes
- Oreo Icebox Cake
- Funfetti Icebox Cake
- S’mores Icebox Cake
- Tiramisu Icebox Cake
- Strawberry Icebox Cake
- Banana Cream Pie Icebox Cake
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Lemon Blueberry Icebox Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 8 oz cream cheese 1 block, softened
- ½ cup lemon juice freshly squeezed, about 3 large lemons
- 2 teaspoons vanilla extract
- 6.8 oz lemon instant pudding 2 3.4 oz boxes, unprepared
- 2 ½ cups whole milk
- 16 oz Cool Whip 1 tub, thawed
- 3 sleeves graham crackers about 27-28 graham crackers
- 42 oz blueberry pie filling 2 21 oz. cans
- lemon zest and fresh blueberries for garnish
Things You’ll Need
Before You Begin
- This dessert is best served after being thawed for around 20 minutes. It will still be a bit frozen, but tastes amazing. This will keep your dessert from becoming “puddly” and messy. Be sure to cut your icebox cake as soon as you take it out of the freezer for clean slices.
- Be sure to grab instant lemon pudding mix. You will just need the powder and not the additional ingredients listed on the back of the box. The amount of milk you will need to make the instant pudding is listed in the recipe card below.
- We use a full 16 oz. tub of Cool Whip (or two 8 oz.containers) to make enough pudding mixture for FIVE layers of pudding. We sandwich each of the blueberry filling layers between the pudding mixture and then also have a final layer on the very top. You could alternately top the icebox cake with whipped cream or plain Cool Whip. You may not use all of the blueberry pie filling, but use about 1 can per layer.
Instructions
- Beat cream cheese in a medium mixing bowl until light and fluffy.
- Add pudding mix, lemon juice, vanilla extract, and milk. Continue beating until fully combined.
- Add 16 oz. tub of Cool Whip. Beat in until mixture begins to thicken.
- Place a single layer of graham crackers to cover the bottom of a 9×13 casserole dish.
- Spread a thin layer of the pudding mixture (about â…• of the mixture) over the graham crackers.
- Top pudding layer with a layer of blueberry pie filling (about 1 can). Spoon the pie filling in dollops over the pudding layer and then gently spread so that it remains a separate layer on top of the pudding layer.
- Follow with another thin layer of pudding mixture.
- Add another layer of graham crackers, then pudding-pie filling-pudding, and a final layer of graham crackers.
- Top the final layer of graham crackers with the remaining pudding mixture.
- Place in the freezer for at least 4 hours to set up.
- Remove from the freezer 15-20 minutes before serving. Top with fresh blueberries and lemon zest.
Nutrition
This post was originally published on this blog on May 6, 2021.
Amanda Davis
Latest posts by Amanda Davis (see all)
- Homemade Turkey Gravy - November 25, 2024
- Watergate Salad - November 21, 2024
- Sweet Potato Pie - November 18, 2024
Shannon says
Brought this to a potluck BBQ. Everyone loved it. Can’t wait to make it again.
Julie Earl says
Do you know what I can substitute for the jell-o pudding?
Amanda Davis says
Any brand of instant pudding will do.
Bobette Gustafson says
Someone previously asked if this could be left to set-up in the refrigerator (as opposed to in the freezer), but I did not notice a reply. I have the same question, especially as I saw that your lemon ice box cake does specifically say it CAN be left in the refrigerator OR placed in the freezer.
THANKS SO MUCH for getting back to me as I was thrilled to discover your website and was hoping to male this yummy-sounding dessert for Easter.
Amanda Davis says
Yes, if you aren’t going to use the freezer and only the refrigerator, just make sure you allow enough time (4-6 hours) in the fridge!
Andrea Eversole says
Could I leave it in the feeezer longer like overnight, and then thaw it before eating ?
Amanda Formaro says
Absolutely
Kristin says
Hi, would you be able to leave the dessert in the refrigerator instead of the freezer overnight. Or wont It set right?
Christina P says
Just made this and I think next time I will add lemon extract to boost the lemon flavor a bit. Also, I had to skip a couple layers because my pan was too shallow. So, definitely need a deeper pan next time, too.
Overall—it’s a great recipe I could see adapting with different ingredients (caramel apple, java fudge, or banana cream).
Christina says
Can I substitute milk for coconut or oat milk?
Dani says
If I want to make this a few days ahead do you suggest leaving in the fridge and then freezing 4 hours before you eat it? Thanks for your help!
Amanda Formaro says
Yes you can do that
Debra Dybdahl says
Do you think I could change it to a lemon strawberry icebox cake?
Amanda Formaro says
I’m sure it would work. We also have strawberry icebox cake here -> https://amandascookin.com/strawberry-icebox-cake/
Jenny says
So delicious! I made it for a spring baby shower, and it was perfect. I quadrupled the recipe and wound up with quite a bit of extra pudding, though.
Mary Steppert says
Can you use fresh frozen blueberries?
Amanda Formaro says
I would say yes, you could use just the blueberries (fresh OR frozen) for a very fresh icebox cake. You could also cook 4 cups fresh/frozen blueberries with maybe a cup of water and 1-2 cups of sugar until it makes a “jam” of sorts and then use that.
Stephanie D Jones says
This was so easy to make! My clients loved it! It’s not too sweet and perfect after any meal!
Loleta Blsnd says
Looks great I can’t wait to make it