Crazy for Crust · by Dorothy Kern★ 5.0 (4)
Blueberry Lemon Icebox Cake Recipe
NUTRITION · PER SERVING260M COOK
CAL 13%·PRO 5%
CARBS 53G82% OF CAL
2G FIBER0G ADDED0G INTRINSIC19G OTHER32G TOTAL SUGAR
FAT 4G14% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A no-bake icebox cake layering lemon pudding, blueberry pie filling, graham crackers, and whipped topping. Refreshing and perfect for summer.
dessertamerican🥧 baking dishdairy freeveganvegetarian
View the full recipe on Crazy for Crust →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 (3-3.4 ounce) box instant lemon pudding mix
- ⅔ cup milk ((or nondairy milk))
- 1 (8 ounce) container Cool Whip
- 1 (20 ounce) can blueberry pie filling
- 24 graham cracker sheets
- Blueberries (for garnish)
At a glance
PER SERVING · TIME 260M
CAL 13%·PRO 5%
CARBS 53G82% OF CAL
2G FIBER0G ADDED0G INTRINSIC19G OTHER32G TOTAL SUGAR
FAT 4G14% OF CAL
1G SAT3G 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
- 20m
- Sodium
- 268mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 106mg
- Calcium
- 53mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 268MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.