Blueberry Ice Box Cake
Easy, No Bake Dessert Recipe Stacked with Coconut Cookies, Creamy Topping and Blueberry Pie Filling!
Prep Time30 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 369kcal
- 1 16 ounce tub whipped topping- thawed - divided
- 8 ounces cream cheese - softened
- 1/2 cup confectioners sugar
- 1/2 tsp butter extract
- 1 package coconut macaroon cookies at least 15-20 cookies
- 10 ounces homemade blueberry pie filling
Line a tall 8" round cake pan with parchment
Add cookies to the bottom of the pan to make one layer
In a separate bowl - beat cream cheese until soft
Add confectioners sugar & extract - beat until combined
fold in thawed whipped topping
Spread a few spoonfuls over your layer of cookies
Add a layer of blueberry pie filling
Repeat with remaining ingredients until you reach the top of your pan - ending with a dollop of pie filling
Refrigerate at least 2 hours to allow the cookies to soften
I like to make this the night before & freeze. Then transfer to refrigerator in the morning & keep there until serving.
Top with additional blueberry pie filling when serving
Calories: 369kcal | Carbohydrates: 50g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 234mg | Potassium: 159mg | Fiber: 1g | Sugar: 33g | Vitamin A: 505IU | Vitamin C: 0.2mg | Calcium: 105mg | Iron: 0.9mg