Blueberry Icebox Pie


Blueberry Icebox Pie

2 (9-inch) pies
5 Min
3 Hr

Lemony, fruity, and sweet this Blueberry Icebox Pie is one of those desserts that seems to do a disappearing act because everyone loves it so much that they gobble it up in no time! See if the same disappearing act occurs in your kitchen... we bet it will!

What You'll Need

  • 2 (14-ounce) cans sweetened condensed milk
  • 2/3 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 (12-ounce) container frozen whipped topping, thawed
  • 1 (15-ounce) can blueberries in syrup, drained (not pie filling)
  • 2 (6-ounce) graham cracker crusts

What to Do

  1. Combine first 4 ingredients in a large bowl; stir well. Fold in whipped topping. Gently fold in blueberries.
  2. Spoon mixture evenly into crusts. Cover and chill at least 3 hours.



We use canned blueberries to make a nice variation from the traditional lemon icebox pie. The recipe makes two pies-one to keep and one to give away!

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It would be "dangerous" to have 2 of these available here at the same time! O.K. to freeze them?

Yup! They're certainly ok to freeze :)

I would think if you removed 1/2 cup from the 16 oz container that you would have 12 oz. A kitchen scale allows for precise measurements.

while it is still firm cut and remove 1/4 of the 16 oz or get 2-8 oz containers and use 1/2 of one.

where can I buy 12oz. frozen whipped topping?

8oz or 16oz. whipped topping is the only size I can find. Never 12oz. I think it has been removed?


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