Lemon and Blueberry Icebox Cake
Serves 1
Directions
- 1First, mix together the graham cracker crumbs and butter in a medium size bowl (save a little for the garnish at the end). Press the mixture down into a 9”x 13” baking dish and place it into the fridge to set.
- 2In a large bowl, add soft cream cheese and sugar, then beat together until combined.
- 3Add fresh lemon juice and milk, then mix together until everything is combined.
- 4Add lemon flavored instant jello and beat until thick.
- 5Spread the lemon pudding mixture on top of a gram cracker crust that has been setting in the fridge.
- 6Add one can of blueberry pie filling to the top and carefully spread it out to cover all the pudding.
- 7Add one tub of thawed cool whip to the top, spreading carefully to avoid disturbing the pie filling.
- 8Add some crushed gram crackers to the top.
- 9Chill the cake in the fridge for a couple of hours.
Ingredients
- 2 Packs soft cream cheese (8 oz pkgs)
- 1 cup sugar
- 0.33 cup fresh lemon juice
- 1 cup milk
- 1 Pkg lemon flavored instant jello
- 1 can blueberry pie filling
- 1 tub thawed cool whip
- 2.5 cups gram cracker crumbs
- 0.75 cups softened butter
Equipment
large bowl
Tips
- Try not to disturb the pie filling at the bottom when spreading the cool whip to avoid blue streaks.
- This is an awesome make-ahead dessert.
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