Blueberry Lemon Icebox Cake

Cooking Time

20 minutes

Difficulty

Easy

Serves Up To

10

Nutrition Information

Total Fat4g
Sodium269mg
Total Carbohydrates55g
Dietary Fiber2g
Sugars28g
Protein2g

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.

Courtesy of: Crazy for Crust

Ingredients

  • 1 box (approximately 3.4 ounces) instant lemon pudding mix
  • 2/3 cup Almond Breeze almondmilk Unsweetened Vanilla
  • 1 (8 ounce) tub Cool Whip
  • 1 can blueberry pie filling
  • 24 (approximate) graham cracker sheets
  • Blueberries for garnish

Included in this recipe