Lemon Icebox Cake
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.
Servings: 9 slices
Calories: 198kcal
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 8x8 or 9x9 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.
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
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
