A no bake lemon icebox cake recipe with light, refreshing layers of lemon pudding, Cool Whip, and graham crackers, that’s topped with lemon zest and optional raspberries. It’s hands down the best summer dessert!
Why this recipe works
We wanted a light, creamy, and sweet dessert that requires no baking on a hot summer day, and this lemon icebox cake more than did the trick. It’s almost airy in texture, the way the graham crackers soak in the whipped pudding mixture. It’s absolutely dreamy! Oh, and it’s probably one of the easiest, best desserts to prepare ahead of time with 7 simple ingredients.
Icebox cakes are always a crowd pleaser when brought to summer get-togethers or BBQs. See our Strawberry Icebox Cake and Smores Icebox Cake for more ways to make this staple dessert!
RELATED: you might also like this recipe – Lemon Meringue Pie Bars
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
WHIPPED CREAM – We’ve used a container of Cool Whip thanks to its readiness, but you can easily whip up your own homemade whipped cream using heavy whipping cream, sugar, and vanilla extract. Beat on high until medium to stiff peaks form, being careful not to overbeat.
PUDDING – The pudding is the star of the show here. Be sure to grab instant lemon pudding mix. You will just need the powder and not the additional ingredients listed on the back of the box.
LEMON – Fresh lemons are best for this recipe, we don’t recommend pre-bottled lemon juice. Fresh lemon juice and lemon zest add so much flavor to this dessert!
How to Make Lemon Icebox Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Using a handheld mixer, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes.
- To the same bowl add lemon pudding powder, vanilla extract, and lemon juice. Use a hand mixer again to blend until uniform in consistency and bright yellow.
- Slowly pour in the milk and mix until minimal lumps are left.
- Add the Cool Whip and fold in with a rubber spatula.
- In a 9×13 casserole dish, spread 1/2 cup of pudding mixture onto the bottom, similar to how you would lasagna. Layer the crackers as best you can, in one layer. You may need to break pieces of graham crackers to fit the shape and close in the spaces of your casserole dish.
- Pour 1/3 of the remaining pudding mixture on top of the graham crackers and spread evenly.
- Repeat: graham crackers, pudding mixture, graham crackers, pudding mixture.
- Freeze for 4 hours or refrigerate overnight.
- Remove from the freezer and allow to sit for 15-20 minutes on the counter to soften before cutting. Finish with lemon zest and fresh raspberries. Serve immediately.
Frequently Asked Questions
When a recipe calls for softened cream cheese, this means your cream cheese should be brought to room temperature. A great trick for bringing cream cheese to room temperature faster is to slice the cream cheese into cubes and separate, this allows the inside to soften as well. Leave on the counter for 20 minutes. Using softened cream cheese is essential for avoiding lumps in your dessert recipes.
No, you do not need the additional ingredients listed on the back of your instant pudding box. Our recipe includes the milk needed, as well as other ingredients that will whip up your pudding perfectly.
We suggest curled or wedged lemon slices, graham cracker crumbs, raspberries, a dollop of whipped cream, blueberries, and lemon zest! All of these make great toppings for lemon icebox cake.
Icebox cakes should be stored, covered, in the refrigerator for up to 5 days. It’s best between days 1-3 though, as the graham layer tends to soak in the surrounding ingredients the longer it sits. You can also freeze icebox cakes, simply wrap the pan in the plastic wrap followed by a couple layers of aluminum foil and store in the freezer for up to 2 months. Thaw in the refrigerator. If you plan on freezing it, I would recommend holding off on any fresh fruit garnishings.
Absolutely! It’s even better when made a day in advance, actually. This gives the graham crackers plenty of time to soak in the whipped pudding mixture so it’s nice and soft when you’re ready to eat. Be sure to cover the top of the dish with an airtight lid or tightly wrap with plastic wrap and store in the refrigerator.
Why are they called icebox cakes?
Icebox cakes were popularized in the 1920’s and 30’s, when no bake desserts were booming. There are lots of different variations of icebox cakes, some use cookies (like our chocolate chip cookie icebox cake or Oreo icebox cake), whereas others use graham crackers as the base. The other ingredients remain mostly the same, like whipped cream and often times pudding. The simple to prepare stuff is what makes them so great.
The name “icebox cake” comes from old fashioned iceboxes, which are simply refrigerators (not a freezer like you would think!) minus the electric components. Iceboxes were typically insulated cabinets kept cool with blocks of ice. The process of chilling these cakes to help them firm up and set in iceboxes is where the name derives from. Simple as that! And we still enjoy them to this day.
Serving Suggestions
The sweet-tart combination of this lemon icebox cake makes it an irresistible no-bake summer dessert option for taking along to potlucks and get-togethers. Get ready to sink your teeth into a cloud of lemon bliss!
Icebox cakes should be served chilled. If you prep it the morning of or the night before and store it in the refrigerator, it’ll taste incredible! For a quicker turnaround, you can pop it in the freezer for around 4 hours. The graham cracker layers should be soft when you sink your fork in, that’s when you know she’s ready to go! Feel free to garnish with other fruits such as blueberries, blackberries, or strawberries.
More No-Bake Icebox Cake Recipes
- Orange Icebox Cake
- Chocolate Icebox Cake
- Mixed Berry Icebox Cake
- Lemon Blueberry Icebox Cake
- Banana Cream Pie Icebox Cake
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Lemon Icebox Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 8 ounces cream cheese softened
- 6.8 ounces instant lemon pudding mix 2 boxes of 3.4 oz instant pudding mix
- 2 teaspoons vanilla extract
- ½ cup freshly squeezed lemon juice about 3 large lemons, or 4 medium lemons
- 2 ½ cups milk
- 8 ounces Cool Whip 1 container
- 1 box graham crackers 14.4 ounces
Optional Topping Ideas
- lemon zest
- raspberries
- sliced lemons wedged or curled
- blueberries
- graham crackers crumbs
- dollop of whipped cream
Things You’ll Need
Before You Begin
- The pudding is the star of the show here. Be sure to grab instant lemon pudding mix. You will just need the powder and not the additional ingredients listed on the back of the box.
- Allow your cream cheese to soften at room temperature before beginning. This helps avoid any lumpy cream cheese bits in the mixture. I like to cube mine and let it sit on the counter for at least 30 minutes before I start prepping the dish.
Instructions
- Using a hand mixer, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes.8 ounces cream cheese
- To the same bowl add instant lemon pudding powder, vanilla extract and lemon juice. Use a hand mixer again to blend until uniform in consistency and bright yellow.6.8 ounces instant lemon pudding mix, 2 teaspoons vanilla extract, 1/2 cup freshly squeezed lemon juice
- Slowly pour in the milk and mix until minimal lumps are left.2 1/2 cups milk
- Add the cool whip and fold in with a rubber spatula.8 ounces Cool Whip
- Using a 9×13 casserole dish, spread 1/2 cup of pudding mixture onto the bottom, similar to how you would lasagna. Layer the crackers as best you can, in one layer. You may need to break pieces of graham crackers to fit the shape and close in the spaces of your casserole dish.1 box graham crackers
- Pour 1/3 of the remaining pudding mixture on top of the graham crackers and spread evenly.
- Repeat: graham crackers, pudding mixture, graham crackers, pudding mixture.
- Freeze for 4 hours or refrigerate overnight.
- Remove from the freezer and allow to sit for 15-20 minutes on the counter to soften before cutting. Finish with lemon zest and fresh raspberries.
Expert Tips & FAQs
- You can easily prep this icebox cake a day in advance. Wrap it tightly with plastic wrap or cover with an airtight lid and store it in the refrigerator. It’s even better this way as the graham crackers will have plenty of time to soften!
- To freeze, wrap the cake in the pan with plastic wrap followed by a layer or two of aluminum foil. Freeze for up to 2 months. Hold off on the fresh fruit garnish until ready to serve. Thaw in the refrigerator overnight.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published here on April 18, 2021.
- Strawberry Sangria - May 19, 2026
- Chile Lime Chicken - May 13, 2026
- Key Lime Pie - May 11, 2026
veronica says
So easy even the grandkids (ages 16 and 5) were able to make this with some oversight from their grandma. The hardest part was waiting for it to be ready (we chose the overnight method). The family demolished it !!!!!!!!!! Will make it often.
Trevor says
It’s too much milk.
Only use 2 cups!!!