Blueberry Icebox Cake

5 from 2 votes

Blueberry icebox cake is a light a refreshing summer dessert. Angel food cake is layered with sweetened cream cheese, whipped cream and blueberries.

Course Desserts

Cuisine American

Chill Time 4

Servings people

Calories 285kcal

Author Lisa B.

Ingredients

1 (8 ounce) package cream cheese, softened
1 cup cold heavy whipping cream
1 1/4 cup powdered sugar
1 (8-inch) prepared angelfood cake
1 (21 ounce) can blueberry pie filling, or 2 5/8 cups homemade

Instructions

In a large chilled mixing bowl, beat the cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth.
Slowly add the heavy whipping cream and continue beating until the cream cheese resembles a liquid. Then increase the speed to medium-high until soft peaks form.
Add the powdered sugar. Whip for about 1 more minute until stiff peaks form.
Carefully cut the angel food cake into three layers. Separate each layer.
Spread 1/3 the whipped topping over the top of the bottom layer. Spoon some of the blueberry pie mixture over the whipped topping.
Carefully place the second layer over the first. Repeat layering with the cream cheese and blueberry pie filling.
Place the top layer of the cake over the filling. Finish with a layer of whipped topping and blueberry pie filling.
Cover and refrigerate for four hours.

Notes

Leftovers should be stored in a covered container in the refrigerator. Blueberry icebox cake will keep for one week. This cake can be made ahead of time, but it does not freeze well. Freezing could cause the cream cheese whipped cream the separate and become runny.

Nutrition