Blueberry Icebox Cake
A refreshing dessert featuring layers of graham crackers, creamy filling, and a delightful blueberry topping, perfect for any occasion.
Ingredients
For the cake base
- 8 sheets graham crackers for a sweet, crunchy base
For the filling
- 2 cups whipping cream measured unwhipped for lightness and volume
- 10 oz cream cheese provides a rich, creamy texture
- 3/4 cup powdered sugar sweetens the filling
For the blueberry mixture
- 1 1/2 cups blueberry pie filling offers moisture and sweetness
- 3 cups blueberries, fresh or frozen adds natural fruity flavor
- 2/3 cup sugar sweetens the blueberry mixture
- 2 tablespoons cornstarch helps thicken the filling
- 1/4 cup freshly squeezed lemon juice or water balances sweetness
Instructions
Preparation
- Line the bottom of your baking dish with 4 sheets of graham crackers.
- In a mixing bowl, whip the whipping cream until soft peaks form.
- In a separate bowl, blend the cream cheese with powdered sugar until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture to maintain fluffiness.
- Spread half of the cream mixture over the layer of graham crackers.
- Spoon half of the blueberry pie filling atop the cream mixture.
- Repeat the layering process with another 4 sheets of graham crackers followed by the remaining cream mixture.
- Finish with the rest of the blueberry pie filling on top.
- Cover the baking dish and chill in the refrigerator for at least 4 hours, preferably overnight.
Notes
Allow the cake to chill overnight for best texture. Use fresh blueberries for the best flavor. Ensure the graham crackers are tightly packed to prevent slipping.