Blueberry Lemon Icebox Cake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 9 graham crackers
  • 2 cups whipping cream
  • 2 teaspoons vanilla extract
  • ¼ cup powdered sugar
  • 1 pint fresh blueberries
  • ½ (10oz) jar of lemon curd
Instructions
  1. Line a 9x5 bread pan with saran wrap.
  2. In a large bowl or kitchen aid mixer add whipping cream, vanilla extract and powered sugar. Whisk with hand mixer or whisk kitchen aid attachment for about 3 minutes or until stiff peaks form.
  3. Add layer of whip cream to the bottom of the lined bread pan. Spread a thin layer of lemon curd on bottom of graham cracker and lay bottom down on top of whip cream in bread pan. (Break up graham crackers to fill bottom of pan.) Layer with `3/4 to 1 cup of whip cream, then ⅓ of blueberries. Repeat two more times spreading a thin layer of lemon curd to bottom of each graham cracker, then laying graham cracker bottom down on top of blueberries, then ¾-1 cup whip cream, ⅓ of blueberries.
  4. Cover with saran wrap and place in freezer for at least 4 hours. Remove 15 min before serving.
Recipe by Lauren Sharifi Nutrition at https://laurensharifi.com/easy-blueberry-lemon-icebox-cake/