Scale

For the Blueberry Pie Filling:

3 cups blueberries (fresh or frozen)

2/3 cup sugar

2 tablespoons cornstarch

1/4 cup freshly squeezed lemon juice (or water)

For the Cheesecake:

8 sheets graham crackers

2 cups whipping cream, measured unwhipped

10 oz cream cheese (full fat, brick-style)

3/4 cup powdered sugar

1 1/2 cups blueberry pie filling (homemade or store-bought)

Make the Blueberry Pie Filling:

In a small bowl, whisk together cornstarch and lemon juice.

In a medium saucepan, combine blueberries, sugar, and cornstarch mixture.

Cook over medium-low heat, stirring occasionally, until thickened.

Remove from heat and let cool.

Assemble the Icebox Cake:

Beat whipping cream until stiff peaks form.

In a separate bowl, beat cream cheese and powdered sugar until smooth.

Gently fold whipped cream into cream cheese mixture.

Spread a thin layer of cream cheese mixture on the bottom of an 8×8 or 9×9 inch pan.

Layer graham crackers, cream cheese mixture, and blueberry pie filling, repeating until all ingredients are used.

Refrigerate for at least 2 hours, or overnight.

Before serving, top with additional whipped cream and blueberries, if desired.

Prep Time: 30 minutes | Chill Time: 2 hours or more | Total Time: 2 hours 30 minutes or more

Yields: 8-10 servings