Blueberry Lemon Icebox Cake

Name: Blueberry Lemon Icebox Cake
Cook time: 20 min
Total time: 20 min
Yield: 10
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 Blue Diamond Blueberry Almonds pie filling; 24 (approximate) graham cracker sheets; Blueberries for garnish

Cook Time:: 20 Minutes
Difficulty:: Easy
Serves Up To:: 10 Servings

Nutrition Information

Total Fat: 4g
Total Carbohydrates: 55g
Sodium: 269mg

Dietary Fiber: 2g
Sugars: 28g
Protein: 2g

Ingredients

Ingredient ready
1 box (approximately 3.4 ounces) instant lemon pudding mix
Ingredient ready
2/3 cup Almond Breeze Unsweetened Vanilla Almondmilk
Ingredient ready
1 (8 ounce) tub Cool Whip
Ingredient ready
1 can Blue Diamond Blueberry Almonds pie filling
Ingredient ready
24 (approximate) graham cracker sheets
Ingredient ready
Blueberries for garnish

Directions

Step 1 complete
Whisk pudding mix and almondmilk. Let set 2-3 minutes or until thick. Fold in half the Cool Whip.
Step 2 complete
Place about 4 1/2 graham cracker sheets in the bottom of an 8×8-inch pan. Top with half the lemon pudding mixture.
Step 3 complete
Layer another 4 1/2 graham cracker sheets on top the pudding. Top with half the blueberry pie filing.
Step 4 complete
Repeat both layers of pudding and pie filling. Add one more layer of graham crackers.
Step 5 complete
Spread the remaining Cool Whip over the top. Chill at least 3-4 hours or overnight. The crackers will soften as it sets.
Step 6 complete
Garnish with blueberries before serving. Store in refrigerator for up to 3 days.