This blueberry ice box cake is easy and perfect for when you’re in a pinch!
Fresh whipped cream
One pint California Giant blueberries
Prepare your fresh whipped cream (or you can use store bought if you are really in a pinch).
In a loaf pan or an 8’x8’ glass pan, lay down a piece of cling wrap, leaving excess over the edge so you can easily pull out the frozen dessert.
Start with a layer of graham crackers, breaking as needed to cover the whole bottom of the pan. Layer with the whipped cream, then add a layer of blueberries. Continue this process, until you have reached the top of your pan. Top off with lots of blueberries and freshly grated lemon zest.
Freeze for at least four hours, preferably overnight.