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Lemon Blueberry Icebox Cake

Ingredients

  • 3 cups heavy cream
  • 1/3 cup sugar, divided
  • 1 ½ teaspoons vanilla extract
  • 1 package (8 ounces) cream cheese, softened
  • 1 jar (10 ounces) lemon curd
  • 15 (2-inch each) ginger snap cookies
  • 3 cups fresh blueberries
  • Blueberries, for garnish
  • Zest of 1 lemon, for garnish

Directions

  1. 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.
  2. 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.
  3. Stir 2 cups whipped cream into cream cheese mixture and spoon into a 13x9-inch dish.
  4. Layer cookies and blueberries over lemon cream cheese mixture. Top with remaining whipped cream. Cover and refrigerate overnight or until the cookies are softened.
  5. Garnish with blueberries and lemon zest, if desired.

Serves: 18

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