This no bake lemon icebox cake boasts light, refreshing layers of lemon pudding, cool whip, and graham crackers then is topped with lemon zest and optional raspberries for the perfect summer dessert!
Why this recipe works
Lemon desserts just scream summer. We wanted a light, creamy, and sweet dessert that requires no baking on a hot summer day, and this lemon icebox cake fits the bill perfectly.
Icebox cakes are so simple to make and are always a crowd pleaser when brought to summer get-togethers or BBQs. See our Strawberry Icebox Cake, Oreo 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.
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!
More No-Bake Dessert Recipes
- English Trifle
- Lemon Blueberry Icebox Cake
- Ice Cream Sandwich Cake
- Donut Hole Cake Pops
- Chocolate No Bake Cookies
- Lemon Cream Cheese Pudding Dessert
- Mixed Berry Icebox Cake
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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 oz cream cheese softened
- 6.8 oz instant lemon pudding mix 2 boxes of 3.4 oz instant pudding mix
- ½ cup freshly squeezed lemon juice about 3 large lemons, or 4 medium lemons
- 2 teaspoons vanilla extract
- 2 ½ cups milk
- 8 oz Cool Whip 1 container
- 1 box graham crackers 14.4 oz
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
Instructions
- Using a hand mixer, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes.
- 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.
- Slowly pour in the milk and mix until minimal lumps are left.
- Add the cool whip and fold in with a rubber spatula.
- 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.
- 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.
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.
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Trevor says
It’s too much milk.
Only use 2 cups!!!