Blueberry Lemon Icebox Cake Crazy For Crust Whisk pudding mix and milk. let set 2 3 minutes or until thick. fold in half the cool whip. place about 4 ½ graham cracker sheets in the bottom of an 8×8 inch pan. top with half the lemon pudding mixture. layer another 4 ½ graham cracker sheets on top the pudding. top with half the blueberry pie filing. In a large bowl mix together 2 boxes of instant lemon pudding mix with 3 cups of milk. beat until well combined, about 2 minutes. beat in cream cheese until smooth. gently fold in 2 cups of cool whip until combined. take half of the pudding cream cheese mixture and spread over the first layer of graham crackers.
Blueberry Lemon Icebox Cake Beyond Frosting Make the blueberry sauce: whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. set aside. warm the blueberries and sugar together in a small saucepan over medium heat. stir continuously for 3 minutes until the blueberry juices begin to release. In a medium heat proof glass bowl, whisk together sugar, egg yolks, and lemon juice. place over the top of a pot of simmering water. cook, stirring continuously, until thickened, about 20 minutes. remove from heat. immediately strain into a clean bowl. add lemon zest and whisk in butter. Return to the freezer at least 15 minutes before serving. garnish the cake as desired. use a sharp knife to cut neat slices. for the sauce, mix together the fresh blueberries with 1 2 cup of blueberry jam and serve over individual slices of cake. re wrap any uneaten portion of the cake and keep frozen. Instructions. line a standard loaf pan with 2 layers of plastic, ensuring the base and sides are well covered. place the blueberries and sugar in a small saucepan and bring to a simmer. cook, mashing the blueberries with the back of a wooden spoon until the sauce is thick and glossy. approximately 5 7 minutes.
Blueberry Lemon Icebox Cake Hummingbird Thyme Return to the freezer at least 15 minutes before serving. garnish the cake as desired. use a sharp knife to cut neat slices. for the sauce, mix together the fresh blueberries with 1 2 cup of blueberry jam and serve over individual slices of cake. re wrap any uneaten portion of the cake and keep frozen. Instructions. line a standard loaf pan with 2 layers of plastic, ensuring the base and sides are well covered. place the blueberries and sugar in a small saucepan and bring to a simmer. cook, mashing the blueberries with the back of a wooden spoon until the sauce is thick and glossy. approximately 5 7 minutes. Freeze the cake for at least 4 hours. lift the cake out of the pan, place it on a serving platter, and remove the plastic wrap. spread the reserved whipped cream all over the cake. place it back in the freezer for at least 15 minutes. slice and serve with fresh blueberries and lemon slices for garnish. Spread 1 4 of the lemon cream over the cake and use the back of a spoon to smooth the surface. pop the pan in the freezer for 5 10 minutes. spoon 1 2 cup of the blueberry sauce in mounds over the lemon cream. spread gently with a clean spoon to cover the cream. place the pan back in the freezer for about 10 minutes.
Comments are closed.