Lemon Blueberry Icebox Cake
Lemon and Cranberry Ice Box Cake bursts with bright, cheerful layers of lemon pudding and cream cheese with a blueberry pie filling and soft, sponge-like graham crackers.
This creamy, dreamy and sweet summer dessert is a show stopper.
Lemon pudding, cranberry pie filling, and soft graham crackers come together to make an irresistible lemon and cranberry ice box cake.
Lemon and Raspberry Ice Box Cake explodes with bright, cheerful layers of lemon pudding and cream cheese with a raspberry pie filling.
When we set out to make lemon ice box cake, we knew right away that we had to mix some of the season’s best fruits together and make lemon and raspberry ice box cake.
Lemon and blueberries are the ultimate mix. When we set out to make lemon ice box cake, we knew right away that we had to mix some of the season’s best fruits together and make lemon and raspberry ice box cake.
This no-bake raspberry-lemon dessert is filled with layers of refreshing summer flavors. Serve chilled, this favorite will be the star of the show.
If you’ve seen a Lemon Blueberry Trifle, this dessert is more like a dessert but with graham crackers instead of an angel food cake, and it’s layered inside a 13″ x 9″ baking dish.
Ingredients:
●1 box (230 g) Valley Crunchy Granola Bars, crush to coarse crumb
●125 ml flour
●75 ml (1/3 cup) firmly packed golden brown sugar
●90 ml (6 tbsp.) unsalted butter, melted
●750 ml (3 cups) vanilla ice cream, softened
●10 ml (2 tsp.) lemon extract
●175 ml (3/4 cup) frozen blueberries
Instruction
1. Preheat the oven to 180°C (350°F). Place Nature Valley™ Granola Bars in a food processor and blend until coarse crumbs form. In a large bowl, combine crumbled granola bars, flour, brown sugar and melted butter and mix well.
Spread the mixture on a baking sheet lined with parchment paper and bake for 20 minutes, stirring occasionally. Let cool completely. Spread half of the crumb mixture on the bottom of a 20-cm (8-inch) baking dish. Reserve the other half of the crumbs.
2. In a large bowl, pour the softened ice cream and stir in the lemon extract. Stir in frozen blueberries.
3. Pour the mixture over the crumbled bars in a 20-cm (8-inch) baking dish. Sprinkle remaining crumbs on top, cover with foil and freeze for at least 3 hours.
4. Let the dessert stand for about 5 minutes after removing it from the freezer to soften, then cut into squares and serve.
➤That’s it, all you have to do is Enjoy !
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