Lemon Icebox Cake

4.99 from 138 votes

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!

Course: Dessert

Cuisine: American

Servings: servings

Calories: 165cal

Author: Amanda Formaro

Equipment

Ingredients

8 oz cream cheese softened
6.8 oz instant lemon pudding mix 2 boxes of 3.4 oz instant pudding mix
1/2 cup freshly squeezed lemon juice about 3 large lemons, or 4 medium lemons
2 teaspoons vanilla extract
2 1/2 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

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 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.
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.

Video

Notes

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

Nutrition