About the Author: Sabrina Snyder
Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.
Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.
She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.
She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.
As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.
Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.
As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.
Sabrina lives with her family in sunny California.
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Hi, I’m in the U.K. what would I use instead of graham crackers?
Thanks!
Hi! Do you have any cookies or crackers similar out there?
Hi Sabrina, This looks so-o good, and I do want to try it soon. A bit confused as to the serving bowl, or pan. The picture of the finished product in the bowl is lovely, but how do you serve? If you put it in a spring form pan, is it firm enough to cut? And one more question! What size glass pan would be appropriate for the amount of ingredients: 9″X 9″, or even a 9″X 11″ ? I would like to do as you suggest and use glass so the layers will be visible. Thank you so much.
I love that this blueberry lemon icebox cake will impress everyone without taking a whole afternoon to make. This will make the perfect summer treat!
Definitely!
Such a gorgeous and delicious dessert! This is certainly perfect to have frozen at all times! Thanks for sharing.
You’re welcome, Paula. So glad you enjoyed it!
Blueberry and lemon are two of my favorite flavors together. I also love that this is no bake!
It’s so easy!
Made this for the family and it was a hit!
Thanks for coming back to let me know, Katie. I appreciate the 5 stars.
I’m a little confused that the first layer is the whipped cream – does the graham cracker soak it up so it is just a soft graham cracker layer on bottom?
Yes 🙂
You need to look at this published recipe. No mention of jam in the ingredient list. Ingredient list states sugar but the directions use powdered sugar. No mention of where to use the lemon.
Yikes! Thank you so much. It was missing most of the steps and many of the ingredients. I fixed it all. I appreciate you catching it so quickly, before anyone tried to make it.