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.
No Bake Icebox Cake Recipe
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 no bake icebox cake is ready for the refrigerator in only a few minutes. Make it in the morning and it is ready for after dinner. 
Icebox Cake Recipe
I have a few Icebox cake recipes that I love to make. My favorite icebox cake recipe is Lemon Icebox Cake. I am a sucker for lemon-y desserts. 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.
More great tasting desserts:
- Lemon Dump Cake
- Lemon Icebox Cake
- Chocolate Chocolate Chip Banana Bread Muffins
- Instant Pot Pineapple Cherry Dump Cake
- Broiled Angel Food Cake
Lemon Icebox Cake Recipe
Lemon Icebox Cake is really simple to make. The base of the cake is graham crackers. Mixed with lemon pudding milk and coolwhip, lemon icebox cake is like a cake with a lemon custard filling. Top it with a lemon glaze and this lemon icebox cake recipe is sure to be a hit for dessert or for a picnic. It is seriously so good.
Lemon Icebox Cake
Cake
2 packages of instant lemon pudding
1 8oz container of Cool Whipped
3 cups milk
1 box of graham crackers
Frosting
2 cups powdered sugar
2 tablespoons milk
2 tablespoons lemon juice
Directions:
In a 9 * 13 pan, cover the bottom with graham crackers. Fill in the empty spaces.
In a large bowl, combine pudding and milk together. Add in the Cool Whip.
Cover the layer of crackers with half of the pudding mixture.
Add another layer of crackers and then the remaining filling.
Add one more layer of crackers.
In a small bowl make the frosting. Combine the powdered sugar, milk and lemon juice. Pour over the top of the cake.
Let cake set in the fridge for at least 4 hours, or over night.
Lemon Icebox Cake
Ingredients
Cake
- 2 packages of instant lemon pudding
- 1 8 oz container of Cool Whipped
- 3 cups milk
- 1 box of graham crackers
Frosting
- 2 cups powdered sugar
- 2 tablespoons milk
- 2 tablespoons lemon juice
Instructions
-
In a 9 * 13 pan, cover the bottom with graham crackers. Fill in the empty spaces.
-
In a large bowl, combine pudding and milk together. Add in the Cool Whip.
-
Cover the layer of crackers with half of the pudding mixture.
-
Add another layer of crackers and then the remaining filling.
-
Add one more layer of crackers.
-
In a small bowl make the frosting. Combine the powdered sugar, milk and lemon juice. Pour over the top of the cake.
-
Let cake set in the fridge for at least 4 hours, or over night.
My Mom used to make a lemon icebox pie with condensed milk and top it with a merengue topping. Of course, she used the typical graham cracker crust, but when I make it, I use butter cookies and nix the merengue! I use REAL WHIPPED CREAM (that I whip myself)! I just don’t like the graham cracker crust nor do I like the merengue, so there should be absolutely nothing wrong with me switching to whipped cream and butter cookies for the crust. If you want to try it for comparison, come on over as long as you actually write a review of your findings.