Blueberry Cheesecake Icebox Cake is a cool and creamy no-bake dessert that's perfect for spring and summer potlucks and picnics. There's layer after layer of graham crackers, creamy cheesecake filling, and delightfully juicy blueberries. It's a wonderfully easy make-ahead dessert for entertaining.
Keyword no-bake, summer
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
1(3.4-ounce) boxinstant cheesecake pudding mix
25graham cracker sheets
1(21-ounce) canblueberry pie filling and topping
fresh blueberries and lemon slices for serving
Using an electric mixer with a whisk attachment, beat heavy cream and sugar until stiff peaks form. Beat in vanilla. Set aside.
In a large bowl, whisk together pudding mix and milk. Fold in half of whipped cream.
Layer graham crackers side by side in a 9-inch square pan, breaking pieces as necessary to make them fit in a single layer. You should use 5 graham crackers per layer.
Spread half the pudding mixture on top.
Top with another layer of graham crackers.
Spread half the blueberry filling on top of the graham crackers. Do a third layer of graham crackers.
Repeat with another layer of pudding mixture and graham crackers and then another layer of blueberry filling and graham crackers.
Spread remaining whipped cream on top. Refrgerate for 4 hours before serving.
I use Duncan hines More Fruit Blueberry and Pie Filling and Topping
This recipe originally appeared on spicysouthernkitchen.com