![]() I use gluten free graham crackers in my Blueberry Lemon Icebox Cake because I need to eat gluten free, though regular graham crackers will work just as well. It gets better and better as it sits! Food Allergy Swaps This lemon blueberry cake will keep for 3-4 days afterwards, too. An 18 hour chill time will work, though I wouldn’t try to slice in any sooner than that. In my experience, a 24 hour chill time renders the graham crackers perfectly soft and sliceable. How Long Does an Icebox Cake Need to be Refrigerated? Trust me – the combination of blueberry lemon is SO light and refreshing! Slice, serve and enjoy! The blueberries stay snappy, the graham crackers soften to mimic cake, and that whippy lemon layer is just to die for. In my Blueberry Lemon Icebox Cake recipe we layer gluten free graham crackers with fresh blueberries and lemon curd folded with whipped topping in a loaf pan before refrigerating overnight. The result was a soft, cake-like dessert that required zero baking time. Cookies or wafers were layered with a creamy filling then placed in the refrigertor – sorry, icebox! – to set overnight. Icebox cakes were introduced in America during the 1930s when refrigerators – originally called iceboxes – started to become more mainstream in people’s homes. Translation: this is the most gorgeous little layered dessert recipe that requires only 4 ingredients and zero baking time. Easter, Mother’s Day, dinner parties, birthdays, potlucks, Tuesdays… Wait, how did that get in there? ![]() No bake Blueberry Lemon Icebox Cake has officially become my go-to spring and summer dessert recipe for any and all special occasions. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |