Lemon Blueberry Icebox Cake

Cooking time

15 min

Difficulty

Easy

Ingredients

9

About recipe

Memorial Day/Easter/Summer Classics/ Hand Mixers/Stand Mixers/ Kid Friendly/Desserts /Fruit

Nutrition per serving

560

Cal

8 g

Protein

26 g

Fat

72 g

Carb

Ingredients

Servings

1

heavy cream

3 cups

sugar, divided

1/3 cup

vanilla extract

1 ½ teaspoons

cream cheese, softened

1 package (8 ounces)

lemon curd

1 jar (10 ounces)

ginger snap cookies

15 (2-inch each)

fresh blueberries

3 cups

Blueberries, for garnish

Zest of 1 lemon, for garnish

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Step 1
of 3

In a large bowl, with hand or stand mixer on high speed, beat heavy cream, ¼ cup sugar and vanilla extract about 2 to 3 minutes or until soft peaks form. Cover and refrigerate.

Utensils

Ingredients

vanilla extract
¼ cup
sugar
heavy cream
Step 2
of 3
  1. In a large bowl, on high speed beat cream cheese and remaining sugar until creamy, about 1 minute. Add lemon curd, beating until well blended.
  2. Stir 2 cups whipped cream into cream cheese mixture and spoon into a 13x9-inch dish.

Utensils

Ingredients

1 package (8 ounces)
cream cheese, softened
remaining
sugar, divided
1 jar (10 ounces)
lemon curd
Step 3
of 3
  1. Layer cookies and blueberries over lemon cream cheese mixture. Top with remaining whipped cream. Cover and refrigerate overnight or until the cookies are softened.
  2. Garnish with blueberries and lemon zest, if desired.

Utensils

Ingredients

Zest of 1 lemon
Blueberries

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