Looking for a no-bake dessert that your family will love? This Lemon Icebox Cake, with its sweet and tangy lemon flavor, is just what you need. Easy to make, delicious, and perfect for family gatherings, a Summer picnic, or really any reason at all.
It is no secret I love dessert. I would eat it all day, for every meal if I could. But what I love even more, on a hot summer day, is a no-bake dessert that is easy to make. This dessert is ready for the refrigerator in only a few minutes. Make it in the morning and it is ready for after dinner.
I am a sucker for lemon desserts like my Lemon Dump Cake. The downside, my family does really like lemon, except my mom. So, I make lemon icebox cake whenever she is coming over. For the rest of the family, I make Oreo Cheesecake Icebox Cake. Another family favorite for the kids that doesn't involve anything to do with lemons are my Summer Cupcakes.
🥘 Ingredients
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
- Instant lemon pudding
- Cool whip
- Milk
- Graham crackers
- Powdered sugar
- Lemon juice
🍳 Instructions
The complete step-by-step directions are available at the bottom of the post.
Place a layer of graham crackers on the bottom of a 9x13-inch baking dish.
Put the pudding, milk, and cool whip into a large bowl and combine.
Pour half of the mixture into the pan and spread evenly before topping with another layer of crackers.
Add the powdered sugar, milk, and lemon juice into a bowl and combine before pouring it on top of the cake. Then, set it in the fridge to chill for 4 hours.
Hint: Try to use graham crackers to fill in any open areas between layers, so you get the perfect bite every time.
🥄 Variations
I absolutely adore this recipe and everything about it is perfect. However, you can change up a few things to try different flavors, textures, and more.
- Instead of lemon pudding, you can try another flavor like banana pudding.
- For a quicker process, use premade ingredients like premade pudding or icing.
- Use regular graham crackers or try honey graham crackers for a sweeter flavor.
- Make as many or as few layers as you want! You may just need a deeper dish to use.
🍶 Storing
Refrigerator Storage: This recipe will last up to 2 days in the fridge in an airtight container. I recommend not storing it for too long in the fridge or the graham crackers will become soggy.
Freezer Storage: You can freeze this for up to 3 months.
🍽 Equipment
💭Top Tips
- This recipe is all about the layers, so make sure to get them as even as possible. I like to use a rubber spatula.
- You can make the layers as thick or as thin as you want. I prefer a little more pudding in between my graham cracker layers.
- I prefer using a 9x13-inch dish, but you can work with a smaller or larger dish.
❔FAQs
This is simply a layered cake made with graham crackers, lemon pudding, and icing.
Yes! I actually love using fresh and homemade whipped cream instead of a cool whip.
If you want, you can make the lemon flavor stronger by adding a layer of lemon curd!
This is a great dish to serve alongside other amazing desserts on a buffet table. You can also serve this or top/garnish it with fresh fruit like strawberries, blueberries, raspberries, etc.
Need to change the number of servings? You can click on the number of servings and change the number. This will adjust the ingredient measurements to what you need.
If you love this recipe, come back and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Looking for a no-bake dessert that your family will love? This Lemon Icebox Cake, with its sweet and tangy lemon flavor, is just what you need. Easy to make, delicious, and perfect for family gatherings, a Summer picnic, or really any reason at all.
- 2 packages instant lemon pudding
- 8 ounces Cool Whipped
- 3 cups milk
- 1 box graham crackers
- 2 cups powdered sugar
- 2 tablespoons milk
- 2 tablespoons lemon juice
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In a 9 * 13 pan, cover the bottom with graham crackers. Fill in the empty spaces.
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In a large bowl, combine pudding and milk together. Add in the Cool Whip.
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Cover the layer of crackers with half of the pudding mixture.
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Add another layer of crackers and then the remaining filling.
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Add one more layer of crackers.
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In a small bowl make the frosting. Combine the powdered sugar, milk and lemon juice. Pour over the top of the cake.
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Let cake set in the fridge for at least 4 hours, or overnight.
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