Blueberry Lemon Icebox Cake

Prep Time



Cook Time





Serves Up To



Nutrition Information

Total Fat4g
Total Carbohydrates55g
Dietary Fiber2g


  • 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


  1. 1

    Whisk pudding mix and almondmilk. Let set 2-3 minutes or until thick. Fold in half the Cool Whip.

  2. 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. 3

    Layer another 4 1/2 graham cracker sheets on top the pudding. Top with half the blueberry pie filing.

  4. 4

    Repeat both layers of pudding and pie filling. Add one more layer of graham crackers.

  5. 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. 6

    Garnish with blueberries before serving. Store in refrigerator for up to 3 days.

Made with these products:

Unsweetened Vanilla Almondmilk Photo

Unsweetened Vanilla Almondmilk

View Product


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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