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Lemon Icebox Cake

Author Mama Loves to Eat



  • 2 packages of instant lemon pudding
  • 1 8 oz container of Cool Whipped
  • 3 cups milk
  • 1 box of graham crackers


  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 2 tablespoons lemon juice


  1. In a 9 * 13 pan, cover the bottom with graham crackers. Fill in the empty spaces.
  2. In a large bowl, combine pudding and milk together. Add in the Cool Whip.
  3. Cover the layer of crackers with half of the pudding mixture.
  4. Add another layer of crackers and then the remaining filling.
  5. Add one more layer of crackers.
  6. In a small bowl make the frosting. Combine the powdered sugar, milk and lemon juice. Pour over the top of the cake.
  7. Let cake set in the fridge for at least 4 hours, or over night.