Blueberry Lemon Icebox Cake
Cook Time:
20
Minutes
Difficulty:
Easy
Serves Up To:
10
Servings
Nutrition Information
| Total Fat | 4g |
|---|---|
| Sodium | 269mg |
| Total Carbohydrates | 55g |
| Dietary Fiber | 2g |
| Sugars | 28g |
| Protein | 2g |
|---|
Ingredients
- 1 box (approximately 3.4 ounces) instant lemon pudding mix
- 2/3 cup Almond Breeze Unsweetened Vanilla Almondmilk
- 1 (8 ounce) tub Cool Whip
- 1 can blueberry pie filling
- 24 (approximate) graham cracker sheets
- Blueberries for garnish
Directions
- 1
Whisk pudding mix and almondmilk. Let set 2-3 minutes or until thick. Fold in half the Cool Whip.
- 2
Place about 4 1/2 graham cracker sheets in the bottom of an 8×8-inch pan. Top with half the lemon pudding mixture.
- 3
Layer another 4 1/2 graham cracker sheets on top the pudding. Top with half the blueberry pie filing.
- 4
Repeat both layers of pudding and pie filling. Add one more layer of graham crackers.
- 5
Spread the remaining Cool Whip over the top. Chill at least 3-4 hours or overnight. The crackers will soften as it sets.
- 6
Garnish with blueberries before serving. Store in refrigerator for up to 3 days.
Notes
Feel free to substitute sugar-free pudding mix and sugar-free Cool Whip for a lower in sugar dessert.
Made with these products:
Notes
Feel free to substitute sugar-free pudding mix and sugar-free Cool Whip for a lower in sugar dessert.
Courtesy of: Crazy for Crust
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