Lemon Blueberry Icebox Cake Recipe

Name: Lemon Blueberry Icebox Cake Recipe
Cuisine: American
Ingredients: ¾ cup granulated sugar; 1 teaspoon lemon zest; 8 ounces cream cheese, softened; 2 boxes instant lemon pudding, 3.4-ounce each; 2 cups low fat or 2% milk, cold; 16 ounces whipped topping, thawed; 3 cans blueberry pie filling, divided 21-ounces each; 3 sleeves of graham crackers

Ingredients

¾ cup granulated sugar
1 teaspoon lemon zest
8 ounces cream cheese, softened
2 boxes instant lemon pudding, 3.4-ounce each
2 cups low fat or 2% milk, cold
16 ounces whipped topping, thawed
3 cans blueberry pie filling, divided 21-ounces each
3 sleeves of graham crackers

Instructions

Add the sugar and lemon zest to a large bowl and rub the zest into the sugar until fragrant. Add the cream cheese and use an electric mixer to mix the cream cheese and sugar until smooth.
Pour in the instant lemon pudding and milk and continue mixing until thick and smooth. Fold in the whipped topping until it is fully incorporated. Set the bowl aside.
Place a single layer of graham crackers along the bottom of a 9×13 baking dish or pan. Carefully spoon about a thin layer of the lemon pudding mixture (just enough to cover the graham crackers) over the graham crackers and spread it out evenly. Spoon one can of the blueberry pie filling on the pudding mixture and spread it out as evenly as possible. Carefully spread another layer of the pudding mixture over the blueberry pie filling. It’s okay if they get a little mixed together.
Repeat the layering process in the last step, then add the final layer of graham crackers and the remaining pudding mixture.
Cover the dessert with plastic wrap and refrigerate it along with the last can of blueberry pie filling for at least 4 hours.
Before serving, spread the last can of blueberry pie filling on the top, slice, and serve chilled.

Notes

Make sure the cream cheese is softened before trying to combine it with the sugar and make sure there are no lumps of cream cheese before adding the pudding mix and milk.

Rubbing the lemon zest into the sugar helps distribute the lemon flavor throughout the dessert.

Lemon pudding has a mild lemon flavor. If you prefer a more lemony flavor, add up to one teaspoon of lemon extract to the pudding mix.

Wait to add the final can of blueberry pie filling until you are ready to serve the cake. If you add it before the cake is chilled, the filling may bleed on the pudding layer.

To make pretty slices or squares, put the dessert in the freezer for an hour or two before you slice it.