Blueberry Icebox Cake
This deliciously easy blueberry icebox cake has a shortbread crust topped with layers of sweetened cream cheese and blueberry pie filling.
1 1/4 cups all-purpose flour
1/2 cup powdered sugar
1/2 cup butter
1 (8-ounce) package cream cheese, softened
3 large eggs, beaten
1 cup granulated sugar
1 (21-ounce) can blueberry pie filling
1 tablespoon lemon juice
1 (12-ounce) container non-dairy whipped topping
- Preheat oven to 350°F (175°C).
- Combine flour, powdered sugar and butter together until crumbly. Press into the bottom of a lightly greased 13x9x2-inch glass baking pan.
- Beat together cream cheese, eggs and sugar, blending well. Spread mixture over crumb layer and bake for 30 minutes.
- Combine blueberry pie filling with the lemon juice. Pour over hot cake. Cool completely and spread whipped topping over cake. Store in the refrigerator.
Makes 12 servings.
Tip: Easily make other flavor variations by using other pie filling flavors.