Oregon Blueberry Ice Box Cake
This creamy, dreamy, and sweet summer dessert is a show-stopper!
Ingredients:
- 1 box graham crackers
- 1 small package lemon pudding, prepared and cooled
- Blueberry Compote, prepared and cooled
- Vanilla Whipped Cream
- 3 c. fresh blueberries, divided
- 3 T. sugar
- 2 tsp. lemon juice
- 2 c. heavy cream
- 1 c. sugar
- 1 T. Vanilla extract
Blueberry Compote
Directions:
To make the blueberry compote, place 2 cups of fresh blueberries and sugar in a small saucepan, bring to a simmer, stirring regularly. Simmer for 6-7 minutes until thick. Remove from heat and add lemon juice and remaining fresh blueberries. Refrigerate until ready to use.
Vanilla Whipped Cream
Directions:
Pour all of the ingredients into a mixing bowl. Using a stand mixer or a hand-held mixer, beat the ingredients together, starting on low speed and increasing to high slowly as it begins to firm up. Beat for 60-90 seconds until stiff peaks form.
Assembling the Oregon Blueberry Icebox Cake
- In a standard 13” x 9” baking dish, layer graham crackers, lemon pudding, blueberry compote and vanilla whipped cream, then repeat these same steps one more time forming two complete layers.
- Place in refrigerator for at least two hours before serving.
- Serve topped with additional fresh blueberries and lemon zest.