Lemon Icebox Cake

HOW TO MAKE 

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!

WHAT YOU NEED

cream cheese instant lemon pudding mi lemon juice vanilla extract milk Cool Whip graham crackers

Using a hand mixer, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes.

1

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.

2

Slowly pour in the milk and mix until minimal lumps are left.

3

Add the cool whip and fold in with a rubber spatula.

4

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.

5

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.

6

This lemon icebox cake is 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!

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.

TIPS