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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Wanda says
Can you use other flavors of pudding?
Amanda Davis says
Yes!
Julie says
I haven’t made the lemon ice box cake yet but wondering if I can leave the cake in the freezer longer than 4 hours…thinking I need more like 24 hours
Amanda Davis says
Yes you can
Susan Alambets says
I’d like to try your banana cream pie icebox cake, but banana pudding is not sold in my area. Just vanilla and chocolate. Any suggestions on how I might “wing it”?
Amanda Davis says
Add 1/2 teaspoon or so of banana extract to the pudding!
Laurie Rogers says
My family loves this pie! Thanks for the recipe!
Nancy says
Exactly how many boxes or ounces of Lemon Pudding mix does this call for? Im confused
Kristen Rittmer says
Hi Nancy, this recipe requires 2 boxes of 3.4 ounce instant lemon pudding mix which equals 6.8 ounces total.
Amanda Davis says
6.8 oz instant lemon pudding mix, which is 2 boxes of (3.4 oz) instant pudding mix
Maxine says
Some similar recipes do not use cream cheese with the pudding mixture. Is cream cheese an advantage and if so how?
Amanda Davis says
Cream cheese gives it more of a cheesecake feel and flavor
Steph says
Do you think it’s ok to use Nilla wafers instead of graham crackers?
Amanda Davis says
Yes!
Deborah Senopole says
I made it with 2 cups of milk. I read some review’s that it was runny. It was prefect. thanks for the recipe.
Veronica says
You say to start with pudding on the bottom but the pictures seem to show graham crackers as the bottom layer.
Amanda Formaro says
If you look at the step photos in the post you will see that there is a thin layer of pudding in the pan, it holds the first layer or graham crackers in place.
Anna says
Made this this past weekend. I refrigerated it overnight and didn’t serve it till 5pm the following day & the taste was great but the it didn’t set so it was very runny. Any idea of what I could’ve done wrong? I followed the recipe as listed
Amanda Formaro says
Did yu make he pudding according to the box instructions, or did you use the amount of milk recommended in the recipe?
Deborah Senopole says
i made it with 2 cups of milk and it was prefect.
Linda says
For the ‘Lemon Icebox Cake’ …the ingredient list says 8 oz Cool Whip. Is that correct? Your other icebox cake recipes which have almost the same amount of other ingredients ask for 16 oz of Cool Whip. Just wanted to clarify. Thanks.
Amanda Formaro says
Yes 8 ounces is correct. Our chocolate icebox cake also calls for 8 ounces. Hope that helps!
Laurie says
My pudding mixture was very runny – not like normal pudding consistency – will these freeze ok? I double checked all the ingredients and I followed recipe as instructed
Amanda Formaro says
Did you use cook n serve instead of instant? Or perhaps you followed the mixing ingredients on the box instead of the recipe?
Melinda says
This was very easy to make and everyone says it was delicious.
Lemon instant pudding was not as easy to find as I thought it would be. Had to go to 3 stores before I found it.
Kate says
I made this for a pot luck lunch and it was a huge hit, a perfect summer dessert. I used gingersnaps in place of the graham crackers because I love the lemon ginger combination. I decorated it with raspberries and lemon zest and it looked so inviting. I would definitely make this again!
Sheila says
Can this recipe be put into a Spring form pan
Amanda Formaro says
We have not tried that, but I don’t think I would recommend it. I think if I were to try it, I would freeze it a bit before removing it from the pan. HOWEVER, because it does soften quickly, the integrity will likely be lost because you are essentially removing the sides of the pan.