Lemon Icebox Cake

Servings: servings

Calories: 165cal

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 9x13 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.

4.99 from 257 votes

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.

Course: Dessert

Cuisine: American

Prep Time20

Cook Time0

Chill Time4

Total Time4 20