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Lemon Berry Ice Box Dessert

Lemon Berry Ice Box Dessert
Course Dessert
Cuisine American
Prep Time 4 hours
Cook Time 1 minute
Total Time 4 hours 1 minute
Servings 6
Author Cookie Madness


  • 1/3 cup water
  • 1 packet plain gelatin
  • Two packs 3 oz each of soft Ladyfingers or cubes of pound cake (for oblong pan)
  • 3 cups frozen or partially thawed frozen blueberries in their bag, with juice
  • 3/4 teaspoon sugar
  • 1 4 serving size packet Jell-O brand sugar free lemon flavored instant pudding
  • 1 1/2 cups reduced fat milk
  • 1/2 cup fat free reduced French Vanilla flavored liquid creamer
  • 1 8 oz tub Cool Whip Lite
  • Garnish: lemon slices


  • Place water in a saucepan. Empty gelatin packet into water and let soften for 5 minutes. Heat water to boiling and turn off heat as soon as water boils. Stir to dissolve gelatin. Let gelatin cool for about 5 minutes.
  • Split ladyfingers and stand them around side of a springform pan. Break up remaining ladyfingers and press them into bottom of pan. If using pound cake, just cut it in slices and lay it across the bottom of an oblong or square 2 qt glass pan.
  • Pour partially thawed berries in center of cake lined pan. Sprinkle with sugar.
  • In a large mixing bowl, beat pudding mix, milk and liquid creamer for 2 minutes or until slightly thickened. Add cooled gelatin/water mixture to pudding mixture and stir until smooth. Fold in 2 cups of the whipped topping.
  • Pour lemon mixture over berries and chill for at least 5 hours or until set. If you are using frozen berries, you will need at least this much time for the berries themselves to thaw. So even if the dish appears set, the berries might not be thawed. When set, spread remaining whipped topping over top. Garnish with lemon slices or something else.