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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.
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!
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.
How to Make Lemon Icebox Cake: Step-by-Step Guide
- Prepare The Pan: Line a square baking dish with aluminum foil, leaving an overhang around the edges.
- Prepare The Pudding: In a large bowl, whisk together the pudding mix and milk.
- Form The Lemon Filling: Fold the lemon zest and whipped topping into the lemon pudding mixture.
- 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.
- Freeze: Spread the remaining whipped topping over top of the cake and freeze for 4 hours to set.
- 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!
Variations
- Berry Icebox Cake: Add fresh berries between layers and on top.
- Strawberry Icebox Cake: Cream cheese, whipped topping, and strawberry pie filling layered with graham crackers.
- S’mores Icebox Cake: Layer marshmallow cream and chocolate with graham crackers.
- Peanut Butter Icebox Cake: Use chocolate pudding, peanut butter cups, and a peanut butter filling.
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.
More Lemon Desserts That We Love
- Lemon Lush
- No Bake Lemon Cheesecake
- Strawberry Lemonade Bar
- Lemon Cake Mix Cookies
- Lemon Bars
- Lemon Meltaway Cookies
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!!!
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
going to make this for a dinner tonight.
I love lemon cake, but an easy no bake recipe, the Bomb!
I want to try this recipe, however, I am a little confused. On the Lemon Icebox Cake, it calls for 3 cups of Whipped Topping. I printed your Homemade Whipped Cream (stabilized recipe). I assume this is used for the above Homemade Whipped Topping? On the recipe for the Homemade Whipped Cream, the recipe calls for 1 cup Heavy Whipping Cream and then it also calls for 1 teaspoon Heavy Cream. What’s the difference in the two? Thanks so much
I couldn’t find lemon pudding at my local grocery store so my stepdaughter and I decide to double the recipe using a box of banana and a box of butterscotch pudding to make this recipe and it was a delicious combo. Will definitely make again and try it in all kinds of flavor combinations.
It so Delicious
This reads like a great recipe and I can’t wait to try it! I only hesitate to use aluminum foil touching lemon. It could easily leach. I would use baking parchment. I also would use whole wheat grahams or sprouted, if I could find them.
I like cinnamon grahams. There’s something extra delicious with lemon and cinnamon.
I have made this with cool whip inside and real whipped cream on top two times. Really delicious.
Do you have to put in the freezer? Or can you just refriger?
My wife and some friends put on a Friday night community Supper for fifty to 125 people from October to May for 5 years. A variation of this dessert was used at least a couple times a month. It always got raves. several combinations of instant pudding were used, real whipped cream when time allowed, Dream Whip when in a hurry. Often canned Cherries or blueberries went on top of the whipped cream.
For the lemon icebox cake do you use Cool Whip or make your own whipped cream
Hi Karen – It depends on how much of a rush I am in! I always prefer homemade, but I have been known to use Cool Whip on MANY occasions!
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