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!
1/2cuplemon juicefreshly squeezed, about 3 large lemons
6.8ozlemon instant pudding2 3.4 oz boxes, unprepared
2 1/2cupswhole milk
16ozCool Whip1 tub, thawed
3sleevesgraham crackersabout 27-28 graham crackers
42ozblueberry pie filling2 21 oz. cans
lemon zest and fresh blueberriesfor garnish
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 9x13 casserole dish.
Spread a thin layer of the pudding mixture (about⅕ 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.
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.