This no bake Lemon Icebox Cake recipe brings refreshing, light layers of graham crackers and creamy lemon filling to the dessert table. A cool and creamy treat is perfect for potlucks, picnics, and hot summer days when you crave something sweet but don’t want to turn on the oven.

Slice of lemon icebox cake with raspberries on top.
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Why Is It Called an Icebox Cake?

Before modern fridges, people used “iceboxes” to keep food cold—no-bake desserts like this were a summer staple. Icebox cakes layer graham crackers with a creamy filling (like lemon pudding), then chill until the crackers soften into a cake-like texture. No oven, no fuss—just cool, creamy, lemony goodness!

Lemon Icebox Cake ingredients.

Ingredients for Lemon Icebox Cake

  • Lemon pudding mix: Make sure you use instant lemon pudding mix and not the cook-and-serve kind. For a milder lemon flavor, you can use one box of lemon pudding and one box of vanilla pudding. 
  • Milk: I prefer to use whole milk for an extra creamy filling, although low-fat or skim milk will also work.
  • Lemon zest: Invest in a microplane to get fresh lemon zest. I love mine!
  • Whipped topping: Feel free to use Cool Whip or make your own homemade whipped topping
  • Graham crackers

See the recipe card for full information on ingredients and quantities.

Substitutions And Additions

  • Pick Your Pudding: Swap lemon for chocolate, vanilla, butterscotch, or banana—just be sure to use instant pudding.
  • Tasty Toppings: Add crushed wafers, chocolate or caramel drizzle, nuts, or shredded coconut.
  • Change the Cookie: Try vanilla wafers, chocolate grahams, pecan sandies, or shortbread cookies (skip sandwich cookies).
  • Add Fruit: Mix in fresh berries, sliced bananas, peaches, or other soft fruit.
  • More Lemon: Add lemon curd or a splash of fresh lemon juice for extra tang.
Lemon icebox cake slice topped with whipped cream and fresh raspberries.

How to Make Lemon Icebox Cake: Step-by-Step Guide

  1. Prepare The Pan: Line a square baking dish with aluminum foil, leaving an overhang around the edges.
  2. Prepare The Pudding: In a large bowl, whisk together the pudding mix and milk.
  3. Form The Lemon Filling: Fold the lemon zest and whipped topping into the lemon pudding mixture.
  4. Assemble: Spread the lemon mixture onto the bottom of the pan and then place a layer of graham crackers on top. Cover with more lemon filling and then add 2 layers of graham crackers over the filling.
  5. Freeze: Spread the remaining whipped topping over top of the cake and freeze for 4 hours to set. 
  6. Slice And Serve: Lift the cake using the aluminum foil overhang and cut into pieces. Garnish with a sprinkle of lemon zest, fresh berries, or lemon slices. Serve and enjoy! 
Step-by-step collage showing how to make lemon icebox cake with graham crackers, lemon pudding mixture, and whipped topping, topped with fresh raspberries and lemon zest in a white baking dish.

Variations

A slice of lemon icebox cake with whipped topping, graham cracker layers, and fresh raspberries, lifted from a baking dish.

Storage and Make-Ahead Tips

  • In The Refrigerator: Leftovers can be stored in the fridge, covered tightly with plastic wrap or aluminum foil, for up to 3–4 days. The graham crackers may lose a bit of their crunch over time, but the flavors will continue to meld, making it just as delicious!
  • In The Freezer: Wrap the cake tightly in plastic wrap or foil, and place it in an airtight container or freezer-safe bag. It will keep well in the freezer for up to 1–2 months. When you’re ready to serve it, let the cake thaw in the refrigerator for several hours or overnight before slicing. The texture might change slightly once frozen, but it will still be a refreshing treat.
  • Make Ahead: Lemon Icebox Cake is an ideal dessert to prepare ahead of time. You can assemble it a day or two in advance, allowing it time to chill and set properly. This makes it perfect for dinner parties, potlucks, or any occasion where you need a make-ahead dessert. Just remember that the longer it sits, the softer the graham crackers will become, adding to its cake-like texture.
Slice of lemon icebox cake topped with a lemon wedge and lemon zest, layered with graham crackers and creamy lemon filling on a white plate.

More Lemon Desserts That We Love

If you tried this Lemon Icebox Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!

4.42 from 51 votes
Slice of lemon icebox cake with graham cracker layers, creamy lemon filling, whipped topping, and two fresh raspberries on top.

Lemon Icebox Cake

Serves — 9
This lemon icebox cake is the perfect dessert for spring and summer. Easy to make using only graham crackers, pudding, lemon, and whipped cream. It's cold, creamy, and completely no bake.
Prep Time 15 minutes
Chill 4 hours
Total Time 15 minutes

Ingredients
 

  • 1 package lemon instant pudding mix (3.5 oz package)
  • 1 ½ cups milk
  • 1 tablespoon lemon zest
  • 3 cups whipped topping , divided
  • 12 sheets graham crackers

Instructions
 

  • Line an 8×8 or 9×9 inch square baking pan with aluminum foil, leaving an overhang around the edges.
  • In a large bowl whisk together the pudding mix & milk.
  • Gently fold in the lemon zest and 2 cups of the whipped topping.
  • Spread 2 tablespoons of the lemon filling onto the bottom of the pan. 
  • Place a layer of graham crackers over top. You may need to break or trim some of the crackers.
  • Spread 1/2 of the lemon filling over top.
  • Place a layer of graham crackers over the lemon filling. Then add another layer of graham crackers.
  • Spread 1 cup of whipped topping over top.
  • Place in the freezer for 4 hours to set. 
  • When ready to serve, lift the cake out using the aluminum foil overhang and cut into pieces. If it's been in the freezer for over 4 hours, I recommend letting it soften in the fridge for 30 minutes before enjoying. 

Jenn’s Notes

Storage Tips:
Refrigerate for up to 4 days, covered tightly. Freeze for up to 2 months in an airtight container. Thaw in the fridge before serving. Best made 1–2 days ahead so it sets and softens into that perfect cake-like texture.

Nutrition Info

Calories: 198kcal | Carbohydrates: 31g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 212mg | Potassium: 111mg | Sugar: 12g | Vitamin A: 85IU | Vitamin C: 0.8mg | Calcium: 78mg | Iron: 0.8mg

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Comments

  1. I made the x3 for my daughters birthday. Fastest we ever finished up a birthday cake! Everyone loved it and already asking for it again! THANKS! I’m going to try other flavors but we all love lemon so much!