Lemon Icebox Cake

Lemon Icebox Cake is a no-bake dessert with bright citrus flavor, layers of soft cookies or cake, creamy lemon filling, and whipped topping. It’s refreshing, simple, and ideal for warm weather.

Why You’ll Love This Recipe

• No baking required
• Light, tangy, and creamy
• Quick assembly with minimal prep
• Great for making ahead
• Perfect for summer or spring gatherings
• Customizable with different layers
• Stores well in the fridge
• Loved by all ages

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Lemon pudding mix
• Milk
• Cream cheese or sweetened condensed milk
• Whipped topping or whipped cream
• Shortbread cookies, graham crackers, or pound cake slices
• Lemon zest and slices for garnish

Directions

1. In a mixing bowl, whisk together lemon pudding mix and milk until thickened.
2. Fold in cream cheese or condensed milk for a rich filling.
3. In a baking dish, layer cookies or cake slices across the bottom.
4. Spread half the lemon filling over the base layer.
5. Add another layer of cookies or cake.
6. Spread the remaining lemon filling on top.
7. Top with whipped topping and garnish with lemon zest and slices.
8. Cover and refrigerate for at least 4 hours or overnight until set.

Servings and timing

Servings: 9
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes

Variations

• Use vanilla wafers or ladyfingers instead of graham crackers
• Add fresh blueberries or raspberries for contrast
• Incorporate lemon curd for an intense flavor
• Swap in lime pudding for a tropical variation
• Top with crushed lemon cookies for crunch

Storage/Reheating

• Store covered in the refrigerator for up to 4 days
• Not suitable for freezing due to whipped topping
• Do not reheat; best served cold

FAQs

Can I use homemade lemon pudding?

Yes, as long as it’s thick enough to hold layers.

What’s the best cookie base?

Shortbread and graham crackers both work well.

Is it overly sweet?

No, the lemon adds enough tartness to balance the sweetness.

Can I make it dairy-free?

Use plant-based pudding and whipped topping alternatives.

Can I freeze the cake?

Freezing is not recommended—it alters the texture.

Do I have to chill overnight?

At least 4 hours is necessary, but overnight yields the best set.

Can I add fruit inside the layers?

Yes—berries, especially blueberries, pair beautifully with lemon.

Should I use fresh or bottled lemon juice?

Fresh is best for zest and garnish, but bottled works in pudding.

How do I keep the topping fluffy?

Add whipped topping just before serving for best presentation.

Is this suitable for potlucks?

Absolutely, it’s easy to transport and serve chilled.

Conclusion

Lemon Icebox Cake is a refreshing, citrusy delight that brings together creamy filling and light layers in a no-bake format. It’s a versatile dessert that’s perfect for entertaining or enjoying with the family on a warm day.

Lemon Icebox Cake

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A no-bake, creamy and tangy dessert made with layers of graham crackers, lemon pudding, and whipped cream, chilled until perfectly set for a refreshing treat.

• Author: Emma Harper
• Prep Time: 15 mins
• Cook Time: 0 mins
• Total Time: 4 hrs 15 mins (including chilling)
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 box (3.4 oz) instant lemon pudding mix
• 2 cups cold milk
• 1 teaspoon lemon zest (optional)
• 1 tub (8 oz) whipped topping (e.g., Cool Whip), thawed
• 1 box graham crackers
• 1/2 cup lemon curd (optional, for extra lemony flavor)
• Lemon slices or zest, for garnish (optional)

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Instructions

1. In a large bowl, whisk together the lemon pudding mix and cold milk until thickened, about 2 minutes.
2. Fold in lemon zest (if using) and whipped topping until smooth and creamy.
3. Spread a thin layer of the pudding mixture in the bottom of a 9×13-inch dish.
4. Layer graham crackers over the pudding, breaking them as needed to fit.
5. Spread 1/3 of the pudding mixture over the crackers. Repeat layers, ending with a final layer of pudding mixture on top.
6. Optional: Gently spread lemon curd over the top layer for extra zing.
7. Cover and refrigerate for at least 4 hours, or overnight, until the graham crackers have softened.
8. Garnish with lemon slices or zest before serving.

Notes

• Make a homemade whipped cream by beating heavy cream with sugar and vanilla, if preferred over store-bought topping.
• Lemon curd adds richness but can be omitted for a lighter version.
• Best made a day ahead for the perfect texture.

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 18g
• Sodium: 210mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 10mg