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Blueberry ice box cake on a green plate sitting on a blue cloth napkin
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5 from 1 vote

Blueberry Ice Box Cake

Easy, No Bake Dessert Recipe Stacked with Coconut Cookies, Creamy Topping and Blueberry Pie Filling!
Prep Time30 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 369kcal
Author: Julie Evink

Ingredients

  • 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

Instructions

  • 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

Nutrition

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