Serves: 8
8 ounces plain whole milk Greek yogurt, room temperature ¾ cup confectioner’s sugar 2 tablespoons finely grated lemon zest 2½ cups heavy cream, chilled 1 cup lemon curd, divided 16 graham crackers, divided 1½ cups blueberry jam or all fruit spread ½ cup fresh blueberries, plus 1 cup for serving
ADVANCE PREPARATION: The cake can be made and remain frozen for two days prior to serving.
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