Blueberry Lemon Icebox Cake

blueberrylemon-icebox-cake

SERVINGS: 8
8 ounces Tofutti cream cheese, room temperature
¾ cup powdered sugar
½ teaspoon vanilla extract
2 tablespoons finely grated lemon zest
2½ cups chilled pareve whipping cream
1 cup homemade or store-bought lemon curd, divided (FYI homemade lemon curd is in CELEBRATE)
16 graham crackers, divided
½ cups blueberry jam
⅓ cup fresh blueberries
Line a 9×5″ loaf pan with plastic wrap, leaving overhang on all sides. Using an electric mixer on medium-high speed, beat Tofutti cream cheese, powdered sugar, vanilla extract and lemon zest in a large bowl until fluffy, about 4 minutes. Reduce speed to low; gradually add cream. Increase speed to medium as mixture thickens; beat until medium peaks form. Transfer two-thirds of cream mixture to another large bowl and fold in ½ cup lemon curd. Cover remaining cream mixture; chill until ready to unmold and cover cake.

Place a single layer of graham crackers over bottom of prepared pan, breaking as needed to fit. Using a small offset spatula, evenly spread a quarter of lemon cream over graham crackers. Dollop ½ cup jam over top, then gently spread evenly over lemon cream. Drizzle ¼ cup lemon curd over. Spoon a third of remaining lemon cream over curd and top with another layer of graham crackers. Repeat layering process with half of remaining lemon cream, ½ cup jam, and remaining lemon curd. Finish with a final layer of lemon cream, then graham crackers. Cover with plastic wrap; freeze at least 6 hours. Cover and chill remaining jam until ready to serve cake.

Uncover cake and invert pan onto a platter. Using the plastic overhang to help you, unmold cake; peel off plastic. Spread top and sides of cake with reserved cream mixture (if mixture looks a little loose, whisk until soft peaks form before using). Chill in freezer at least 15 minutes.

Just before serving, mix blueberries into reserved jam and spoon over cake.

Do Ahead: Cake can be made 2 days ahead. Cover and keep frozen.

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