Lemon Blueberry Icebox Cake Recipe

4.50 from 56 votes

Lemon Blueberry Icebox Cake is a creamy no-bake dessert with bright lemon mousse, blueberry filling & graham crackers that chill beautifully.

Course Dessert

Cuisine American

Keyword lemon blueberry icebox cake

Prep Time 15

Chilling Time 6

Total Time 6 15

Servings slices

Calories 528kcal

Author Aubrey

In a large mixing bowl, beat together 6.8 ounces instant lemon pudding mix with 2 1/2 cups milk and 1/2 cup lemon juice for 2 minutes, until thickened. Add 8 ounces cream cheese and beat again until smooth. Use a rubber spatula to fold in 2 cups Cool Whip until completely combined.
Line a 9-inch x 13-inch baking dish with 9 Graham Crackers. If you need to fill in a few spots, break the crackers into small pieces to fit in the gaps.
Spread half of the lemon pudding mixture over the graham crackers. Then add 1 cans blueberry pie filling in dollops over the pudding and gently spread it out.
Top the blueberries with another layer of 9 Graham Crackers. Fitting to the pan just like the first layer. Then top with the remaining pudding mixture and 1 cans blueberry pie filling. Layer the remaining 9 Graham Crackers over the filling. Spread 4 cups Cool Whip over the graham crackers.
Cover the dish with plastic wrap and refrigerate for 4-6 hours to let the pudding set up and the graham crackers soften to a cake-like texture.
Right before serving, top the icebox cake with half lemon slices and fresh blueberries for garnish. Cut into 12 slices and enjoy!

If you don't have Cool Whip available at your local grocery store, you can use Homemade Cool Whip instead.
Chill overnight for the softest texture and easiest slicing.
Freeze for 20–30 minutes before serving for cleaner slices.
Store covered in the refrigerator for 2–3 days or freeze for longer storage.