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This Lemon Icebox Cake is a no-bake dessert is the perfect combination of sweet and tangy. With only a handful of ingredients, this lemon dessert is so easy to prepare and is so creamy and delicious.
Easy Lemon Icebox Cake
If you are looking for an easy dessert recipe for summer, then this no-bake lemon icebox cake is just the thing. This recipe only requires a few, simple ingredients -and takes under 15 minutes to make (plus chilling time).
If you are looking for an easy dessert recipe for summer, then this no-bake lemon icebox cake is just the thing. This recipe only requires a few, simple ingredients -and takes under 15 minutes to make (plus chilling time).
For more easy summer no-bake desserts, check out our homemade ice cream rolls and our homemade oreo milkshake.
Ingredients
- lemon instant pudding mix (the 3.5 oz/ 4 serving size)l
- milk
- lemon zest
- whipped topping
- and graham crackers
How to Make Lemon Icebox Cake
- Whisk together the lemon pudding mix (not made into pudding already) with 1 1/2 cups milk. (The box will say 2 cups, but for this recipe, you’ll only need 1 1/2 cups).
- Gently fold in 1 tablespoon lemon zest and 2 cups whipped topping. If you like a stronger lemon flavor, feel free to use 2 tablespoons of lemon zest instead.
- Line an 8×8 inch square pan with aluminum foil. Place a layer of graham crackers on the bottom of the pan. You might need to trim/break the crackers so the whole bottom is covered.
- Then spread 1/2 of the lemon mixture over top.
- Repeat the process with a layer of graham crackers, and then the rest of the lemon filling.
- Add a layer of graham crackers over top.
- Then spread 1 cup of whipped topping over top.
- The cake then goes into the fridge or freezer for at least 4 hours to set.
Lemon Icebox Cake
Ingredients
- 1 package lemon instant pudding mix (3.5 oz package)
- 1 ½ cups milk
- 1 tbsp lemon zest
- 3 cups whipped topping
- 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.
