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This Blueberry Lemon Lasagna is a no bake icebox cake that is perfect for the summer. It is filled with filled with lemon pudding and blueberry pie filling with graham crackers in between, like no bake eclair.
Blueberry Lemon Icebox Cake
So, what is an icebox cake? It is a recipe made with wafers (or here, graham crackers) in layers that cools in the fridge. Soaking in the refrigerator will soften the crackers or wafers, making them just the perfect texture of a cake! Mix that with whipped cream and fun flavors, and you get recipes like these delicious desserts!
You can turn a classic dessert lasagna recipe into anything now with so many different tastes and flavors. The blueberry and lemon compliment each other nicely with the sweetness and sourness. Make this lush dessert whenever you’re feeling like a creamy sweet no bake dessert!
Ingredients Needed
- Lemon Instant Pudding: Adds that amazing lemon flavor the mix with the blueberry pie filling.
- Milk: Dairy milk is the best for making pudding, but you can also use almond milk or any nondairy with this recipe.
- Cool Whip: Fluffs up the lemon pudding and tops the dessert.
- Blueberry Pie Filling: Use a can or my homemade blueberry pie filling recipe.
- Graham Cracker Sheets: These create the cake-like texture once the dessert softens.
How to make Lemon Blueberry Lasagna
- Whisk pudding mix and milk in a large mixing bowl and let set until thick. Stir in half the Cool Whip.
- Line graham crackers in the bottom of an 8×8-inch baking dish. Top with half the lemon pudding mixture.
- Top the lemon pudding layer with the next layer: more graham crackers and top with half the blueberry pie filing.
- Keep going until you’re out of ingredients.
- Spread the remaining Cool Whip over the top. Chill at least 3-4 hours or overnight.
- Garnish with fresh blueberries before serving.
Expert Tips
- This recipe calls for cool whip, but you can replace it with my homemade whipped cream by beating 1 1/2 cups heavy cream with 2 tablespoons powdered sugar and a teaspoon vanilla extract until stiff peaks form.
- Store in refrigerator for up to 3 days.
- Instead of topping with berries you can grate a white chocolate bar to make white chocolate curls for the top.
- Want to use Golden Oreos instead of graham crackers? You can! Just dip golden oreo cookies in milk and layer them in place of the crackers (you’ll need about 32 cookies, I did this with my peanut butter icebox cake).
- If you’re looking for a no bake dessert with a blueberry cheesecake layer, then you’ll want my blueberry no bake dessert!
FAQs
I don’t recommend it – it tastes better fresh.
Blueberry Lemon Icebox Cake Recipe
Ingredients
- 1 (3-3.4 ounce) box instant lemon pudding mix
- ⅔ cup milk (or nondairy milk)
- 1 (8 ounce) container Cool Whip
- 1 (20 ounce) can blueberry pie filling
- 24 graham cracker sheets
- Blueberries for garnish
Instructions
- Whisk pudding mix and milk. Let set 2-3 minutes or until thick. Fold in half the Cool Whip.
- Place about 4 ½ graham cracker sheets in the bottom of an 8×8-inch pan. Top with half the lemon pudding mixture.
- Layer another 4 ½ graham cracker sheets on top the pudding. Top with half the blueberry pie filing.
- Repeat both layers of pudding and pie filling. Add one more layer of graham crackers.
- Spread the remaining Cool Whip over the top. Chill at least 3-4 hours or overnight. The crackers will soften as it sets.
- Garnish with blueberries before serving. Store in refrigerator for up to 3 days.
Before refrigerators, “back in the day”, there used to be large insulated metal boxes in kitchens to hold perishable foods, (These were very similar to the milk boxes on our front porch for the milk man to deliver milk daily.) The ice man delivered a block of ice to the house to place in the this “ice box”.
Hey Dorothy, this looks awesome. I have always wondered about making pudding with a milk alternative. I tried it once with soy milk and sugar free pudding and it never got thick. I thought it was because there was something in dairy milk that made it get thick. Have you ever tried this recipe with sugar free instant pudding?
Hi Dorothy,
This looks amazing! And “icebox cake” just sounds so vintagey and cool to me. I feel like I have a million fall/winter desserts, but need to ramp up my go to summer no bake selection. So with you that the oven stays off — I’m in Illinois, but we’ve been having a weird jungle-tribute summer. Can’t wait to try it!
… while typing to see what’s new, I already knew I’ll be fascinated !
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