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 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
This post was originally published here on April 18, 2021.
Amanda Davis
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Tina says
I haven’t eaten the cake yet but I made it with ginger snaps and refrigerateing over night I did try a cookie with the batter and it was so good can’t wait until tomorrow
Carol says
Does it need to be covered when you freeze/refrigerate? Also, my mixture was pour able but in your pics when it was being layered it looked thick. What consistency should it be?
Onna says
Don’t know what I did wrong, but couldn’t get the dry pudding to blend with cream cheese. It was all gummy. Followed recipe. Even after adding the lemon juice & milk could not get the lumps out. Had to take a rubber spatula & try to smash the lumps. Very disappointed.
Deb says
Make the pudding into a paste with the wet ingredients before adding to the cream cheese and make sure the cream cheese is room temp before you even start.
Mugsy says
Oh my goodness. Absolutely delicious. A few errors along the way but the end result was sla very light and refreshing desert and we aren’t even in the heat of the summer yet. Probably going to be my 4th of July desert.
Rod says
Will it turn out ok if I use skim milk?
Amanda Formaro says
Yes!
Mugsy says
Well, I put it in the freezer last night. Forgot about it until this morning. I have it in the refrigerator to thaw it slow and will put it at room temperature before I attempt to serve it. So will let you know what happens by freezing it too long. Or you can not let me be surprised. Other icebox cakes/pies say never freeze them, just chill them in refrigerator.
Amanda Formaro says
It should be fine. You are doing the right thing thawing it slow.
Flors says
Can I use almond milk in place of regular milk?
Amanda Formaro says
We haven’t tried that, but if you have made instant pudding successfully with almond milk then it should be fine.
Gina Fernandez says
This looks like a wonderful recipe I was wondering would I be able to add to each layer coconut especially sprinkled lately on top
Amanda Formaro says
I don’t see why not! It should not affect the making or setting up of the recipe :)
Sydney says
The photos show Graham crackers as the bottom layer but instructions and instructional photos say to start with lemon mixture. First step in most desserts like this is to line the bottom of pan with Graham crackers.
Amanda Formaro says
There’s a thin layer of lemon mixture on the bottom to simply hold the graham crackers from sliding around.
Cindy says
Just made this for first time last night! Pulled out of freezer and it’s soooo good! Very refreshing! Thanks
Bill S says
I messed up and used 3 boxes of pudding. Guess I’ll find our later tonight when it comes out of the freezer how it tastes!
Amanda Formaro says
Ohhh let me know!
Bill S says
It turned out perfect! I was concerned the extra box would make it too sweet. Not the case at all. Thank You for the recipe
Cheryl "Sunny" Hudson says
I’ve reread several times. Picture clearly shows graham crackers on bottom, yet description says layer of pudding/cream cheese on bottom! Have I lost my mind?? Please advise….
Amanda Formaro says
There’s a thin layer of lemon mixture on the bottom to simply hold the graham crackers from sliding around and helps to soften the first layer of graham crackers. it’s hard to see in the photos because the plate is white.
Janice says
Can I use sugar free puddings
Amanda Formaro says
Yes
Susan says
Please can someone tell me what Pudding Mix is and what I can substitute instead of it, I live in the UK and we dont have it, could I use Angel Delight or Instant Whip (both of these whip up with milk) and require no cooking instead of Pudding Mix. I really want to try this recipe as it sounds really nice.
Sandra says
It’s similar to Bird’s custard in UK, except lemon flavored. You may want to add a bit of lemon extract, or mix custard with lemon curd to achieve the lemon pudding consistency in the recipe.
Lea says
Has anyone used Lemon Curd?
Anne says
Can it be frozen after it is made? This sounds delicious, but we are a small family. Can we freeze it in batches for later?
Amanda Formaro says
Absolutely! In your case I would cut it into servings, then place those onto a waxed paper lined baking sheet and place it in the freezer. Freeze for 3 hours, then remove and wrap each piece in plastic wrap, then place into a freezer bag. By flash freezing it first, then wrapping after, your dessert won’t stick to the wrap. To thaw, remove from the freezer and immediately unwrap. Put in fridge or thaw at room temp. :)
Karen S Linehanward says
The recipe says to keep it in the freezer until shortly before serving. I was wondering if it could be kept in the fridge…or would it be too loose?
Amanda Formaro says
You can keep it in the fridge instead :)
Olivia says
I don’t think you’ll notice any after taste here since the pudding is mixed with lemon juice ( quite flavorful ) and cream cheese.
Sounds delish, will try it. Thank you.
Meak says
If I layered the baking dish with foil or cling do you think I can pull the dessert out and place on a serving tray to serve without it falling completely apart?
Amanda Formaro says
I would use parchment paper or foil to do this. It’s best to freeze it for about an hour to firm it up. It will also make it easier to remove. :)
Maureen Foster says
Making lemon parmesan chicken for dinner and this dessert fits right in. Hats off to all things lemon. It’s a pretty spring day and we don’t have many of them here in Pittsburgh. One day is cold and two days later it’s 60 only to have the temperature to drop again. Lemon fils my day today.
Love
Sandy ONeill says
Do you have to use instant pudding. I hate the after taste of it unless mixed in with cakes I have made. Not sure about this but it sounds delish.
Amanda Formaro says
I have not tested this with cook n serve pudding. Therefore I would not be able to tell you how well it would work. If I were going to try it, I would cook, cool, and chill the pudding completely. Here’s where the issue comes in. You need the pudding to be thicker than usual, which means cutting down the amount of milk used. In our instructions, we use two regular boxes of instant pudding but do not make it according to the box. Instead, 1/2 cup lemon juice and 2 1/2 cups of milk are used, which is 1 full cup less than what the box would suggest. I haven’t made cook n serve pudding in over 35 years, so I honestly don’t even know if it calls for the same amount of milk as instant pudding does. If it does (which is 2 cups per regular sized box), then you could probably make the cook n serve with the 2 1/2 cups milk, cool it (it will be really thick), then blend it with the vanilla, lemon juice, and cream cheese. Let me know if you give it a go and how it works out!
Sandy says
Do you have to use instant pudding? I hate the taste of that unless made in a cake.,