Blueberry Lemon Icebox Cake Recipe
Blueberry Lemon Lasagna is the perfect no-bake treat! Lemon pudding is mixed with blueberry pie filling and layered with graham crackers. This cake is everyone's favorite summer lush dessert!
Servings: 12 servings
Calories: 257kcal
Cost: $7
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 8x8-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.
Video
Nutrition
Serving: 1serving | Calories: 257kcal | Carbohydrates: 55g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Sodium: 269mg | Fiber: 2g | Sugar: 28g