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Lemon Icebox Cake Recipe

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4 from 10 reviews

A refreshing and easy-to-make Lemon Icebox Cake featuring layers of lemon pudding, whipped topping, and crunchy graham crackers. This no-bake dessert sets in the freezer for a cool, creamy treat perfect for warm days and gatherings.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 15 minutes (including chilling time)
  • Yield: 9 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Lemon Pudding Mixture

  • 1 package lemon instant pudding mix (3.5 oz package)
  • 1 1/2 cups milk
  • 1 tablespoon lemon zest
  • 2 cups whipped topping (from the 3 cups, divided)

Additional Ingredients

  • 3 cups whipped topping (divided as 2 cups for pudding mixture, 1 cup for topping)
  • 12 sheets graham crackers

Instructions

  1. Prepare the Pan: Line an 8×8 or 9×9 inch square baking pan with aluminum foil, leaving an overhang around the edges so you can easily lift out the cake later.
  2. Make Lemon Pudding Mixture: In a large bowl, whisk together the lemon instant pudding mix and milk until well combined and slightly thickened.
  3. Add Lemon Zest and Whipped Topping: Gently fold in the lemon zest and 2 cups of the whipped topping into the pudding mixture until fully incorporated and smooth.
  4. Layer Lemon Filling: Spread about 2 tablespoons of the lemon filling evenly over the bottom of the prepared pan to create the first thin layer.
  5. First Graham Cracker Layer: Arrange a layer of graham cracker sheets over the lemon filling, breaking or trimming them as needed to cover the layer evenly.
  6. Second Lemon Filling Layer: Spread half of the remaining lemon filling over the graham crackers, smoothing it out gently.
  7. Additional Graham Cracker Layers: Add a layer of graham crackers over the lemon filling, then place another layer of graham crackers on top of that for extra crunch and structure.
  8. Top with Whipped Topping: Spread 1 cup of the remaining whipped topping over the top graham cracker layer evenly.
  9. Freeze to Set: Place the assembled cake in the freezer for at least 4 hours to allow the layers to set and meld together into a firm, sliceable dessert.
  10. Serve: When ready to serve, use the foil overhang to lift the cake from the pan. If the cake has been frozen for longer than 4 hours, let it soften in the refrigerator for about 30 minutes before slicing and enjoying.

Notes

  • Use an 8×8 or 9×9 inch pan for best results.
  • If graham crackers do not fit the pan size exactly, break or trim as needed.
  • Letting the icebox cake soften slightly after freezing improves texture and ease of slicing.
  • This dessert is best served chilled but can be stored in the freezer for longer freshness.
  • For a stronger lemon flavor, add more lemon zest in the pudding mixture.

Find it online: https://allcookedup.com/lemon-icebox-cake-recipe/