Iowa Girl Eats · by Kristin Porter★ 5.0 (2)
Blueberry Lemon Icebox Cake
NUTRITION · PER SERVING1110M COOK
CAL 25%·PRO 6%
CARBS 84G68% OF CAL
3G FIBER0G ADDED0G INTRINSIC29G OTHER52G TOTAL SUGAR
FAT 21G39% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, refreshing no-bake cake layered with lemon and blueberries on a graham cracker base. This gluten-free dessert is perfect for warm weather and requires no oven.
dessertamericanbaked good🥧 baking dishdairy freegluten freeveganvegetarian
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1-1/2 cups prepared lemon curd (see notes)
- 9 oz tub coconut whipped topping (I like SoDelicious CoCoWhip)
- 16 oz gluten free graham crackers (I like Kinnikinnick S’moreables)
- 1 pint blueberries
At a glance
PER SERVING · TIME 1110M
CAL 25%·PRO 6%
CARBS 84G68% OF CAL
3G FIBER0G ADDED0G INTRINSIC29G OTHER52G TOTAL SUGAR
FAT 21G39% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 250mg
- Total sugar
- 52g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 32mg
- Calcium
- 4mg
- Iron
- 0.78mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 250MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.