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