Lemon Blueberry Icebox Cake is a perfect summer dessert. A no bake recipe that’s light & refreshing with blueberries and lemon will become a barbecue & potluck must have!
I seriously love recipes that don’t require any baking over the summer – is anyone else the same way? So we have a lot of salads, grilled dishes, fresh fruit and of course our new summer favorite icebox cakes. Icebox cakes require no baking at all and the hardest part of these desserts is letting them set for a few hours in the refrigerator – the waiting game…sigh. But this Lemon Blueberry Icebox Cake is 100% worth the wait!
LEMON BLUEBERRY ICEBOX CAKE
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The first time I made an icebox cake my kids were a little weary they saw graham crackers and pudding and were like “ewe there is no way that will taste good” and well, they ate their words. {Literally.} They loved it! And my hubby who was also a little unsure loved it as well. After that, I had several requests for different combinations and this Lemon Blueberry Icebox Cake was my son Madden’s idea. He loves anything lemon and blueberry so this was an easy pairing for him.
So I whipped this baby up and set in the fridge but I had some extremely impatient kids that grabbed a bite before I could take pictures of it or even before it had set, so I tried and grabbed a few images, real quick and they turned out horrid. I was a little irritated and the kids were excited because they knew that meant I would have to make it again. {I think maybe this was the plan all along.}
So enjoy summer desserts without heating up the oven and try this refreshing Lemon Blueberry Icebox Cake from our inpatient family to yours {probably more patient family}. Enjoy!
Want more no bake desserts?
- Oreo Cheesecake Icebox Cake
- No Bake Peach Chiffon Pie
- Lemon Raspberry No Bake Pie
- Easy Ice Cream Sandwich Cake
- No Bake Strawberry Cake
- More dessert recipes…
Tools used to make this Lemon Blueberry Icebox Cake recipe
Baking Dish: This baking dish is a must-have for any home cook. I actually have 3 of them in my cupboard, and each dish comes with a lid for storing leftovers or taking your dishes on the go.
Mixing Bowl: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!
Rubber Spatula: Rubber spatulas are one of those kitchen tools you don’t realize how much you use until they’re all dirty. This set of three spatulas in various sizes and shapes will make cooking everything from dinner to dessert a breeze.
Ingredients
- 2 boxes of instant lemon pudding
- 3 cups milk
- 8 ounce cream cheese
- 2 containers Cool Whip Topping (about 6 cups)
- 3 cups fresh blueberries
- 1 small lemon zested
- 3 package of honey graham crackers
Instructions
- Line a 13x9 inch baking dish with a single layer of graham crackers. If you need to fill in a few spots, break the crackers into small pieces and fill the holes.
- In a large bowl mix together 2 boxes of instant lemon pudding mix with 3 cups of milk. Beat until well combined, about 2 minutes. Beat in cream cheese until smooth. Gently fold in 2 cups of Cool Whip until combined.
- Take half of the pudding/cream cheese mixture and spread over the first layer of graham crackers. Cover with 1 cup of the blueberries.
- Top the blueberries with another layer of graham crackers. Fitting to the pan just like instructed above in the first step. Repeat with pudding and blueberries.
- Top with one more layer of graham crackers and top with remaining Cool Whip & 1 cup of fresh blueberries.
- Cover with plastic wrap or foil & place in the fridge for 4-6 hours to chill and allow pudding to set.
- Right before serving, zest lemon and sprinkle the cake with the lemon zest, slice and serve.
Notes
Nutrition
Looking for some other (no bake) icebox cakes? Check out our two family favorites.
No Bake Strawberry Cheesecake Icebox Cake
Judy says
DELICIOUS!!!!!
Janice Taylor says
I think crushed Graham crackers would work better between layers.
Jessica says
How in the world do you get the cream cheese to combine smoothly with the pudding mixture? I’ve blended, hand whisked, and used a silicone spatula trying to smooth it all out but I still have lumps or flakes of cream cheese.
Jennifer Kimmel says
Hey Jessica! Have you tried letting the cream cheese soften to room temperature? That might help.
Rebecca Cox says
I cannot find the recipe !!!!
Real Housemoms JK says
Hello Rebecca, the link has been fixed. Sorry about that.
Kimberly Brown says
OMG! A new FAVORITE! I’d add a picture if it let me!
Andrea says
This looks really good, but please check and check and correct the ingredients. Where does the cream cheese go? If I only put 2 cups of cool whip with the pudding, there will be about 4 cups left for the top. Is that correct?
Julie Kotzbach says
Hi Andrea! Thank you for letting us know about the ingredient omission! We’ve updated the recipe to reflect that the cream cheese should be mixed in with the pudding before folding in the Cool Whip. Yes, you should have 4 cups of Cool Whip left to over the top of the icebox cake.
debi says
The ingredients list doesn’t mention cream cheese but instructions say pudding cream cheese mixture. Lemon blueberry icebox cake looks wonderful and want to make.