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!
Author Sandra McCollum
2boxes of instant lemon pudding
2containers Cool Whip Topping(about 6 cups)
3package of honey graham crackers
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.
If you don't have Cool Whip available at your local grocery store, you can make my homemade cool whip instead.