Fourth of July is less than a month away, so it’s time to start brainstorming recipe ideas for those upcoming patriotic picnics! I love making “Granma’s Famous Blueberry Icebox Cake from Melissa’s Southern Cookbook. This dessert is the perfect blend of sweet and fruity, and is so unbelievably easy to make!
A tip from me to you: to get that great Red, White, and Blue effect, top this cake with sliced strawberries and dollops of whipped cream.
Granma’s Famous Blueberry Icebox Cake
Yield: 1 (9-inch) pie
2 cups graham cracker crumbs
¹⁄³ cup salted butter, melted
¼ cup sliced almonds, roughly chopped
¼ cup granulated sugar
Cream Cheese Filling:
2 (8-ounce) packages cream cheese, softened
1 (2.6-ounce) box Dream Whip (see Cook’s Note)
1 cup heavy cream
1 cup powdered sugar
½ teaspoon pure vanilla extract
½ teaspoon pure almond extract
1 (18-ounce) can premium blueberry pie filling
1 cup sweetened fresh whipped cream (optional)
To make the crust: Preheat the oven to 350°F. Lightly spray a 9-inch pie dish with cooking spray. Set aside.
In a medium-size mixing bowl, toss together the graham cracker crumbs, butter, almonds, and granulated sugar. Press firmly onto the bottom and sides of the prepared pie dish.
Bake for 12 to 15 minutes, or until set and beginning to brown. Remove from the oven and let cool completely.
To make the filling: In a medium-size mixing bowl, use an electric mixer to mix the cream cheese, Dream Whip, cream, powdered sugar, and vanilla and almond extracts. Beat for 2 minutes, or until fluffy and smooth.
Spread evenly into the cooled crust. Spread the blueberry pie filling on top.
Refrigerate for at least 4 hours, preferably overnight, before serving.
Dream Whip is a brand of dried whipped topping mix. One 2.6 ounce box contains two envelopes. Use both envelopes for this icebox pie.