Description
This Lemon Icebox Cake is a delightful no-bake dessert that combines lemon pudding, cream cheese, and cool whip between layers of graham crackers. Perfect for warm days, this easy recipe is sure to impress anyone looking for a refreshing treat!
Ingredients
Scale
- 2 (3.4-oz) boxes instant lemon pudding mix
- 3 cups whole milk
- 1 (8-oz) block cream cheese (softened to room temperature)
- 1 lemon (zest and juice)
- 2 (8-oz) containers cool whip
- 1 (15-oz) box graham crackers
- fresh lemon slices and extra crumbs (optional for garnish)
Instructions
- Prepare a 9×13 inch casserole dish and ensure the cream cheese is softened for smooth blending.
- In a large bowl, whisk together the instant lemon pudding mix and whole milk for 2 minutes using a hand mixer. Incorporate the softened cream cheese and add in the lemon zest and juice if using. Gently fold in one container of Cool Whip until blended.
- Layer graham crackers in the bottom of the dish and spread half of the lemon pudding mixture over it. Repeat with another layer of crackers and the remaining pudding mixture, then top with a final layer of graham crackers. Spread the second container of Cool Whip on top.
- Cover the dish tightly with plastic wrap, ensuring it doesn’t touch the Cool Whip. Refrigerate for at least 4 hours or ideally overnight.
- Before serving, garnish with fresh lemon slices, extra lemon zest, and crushed graham cracker crumbs if desired. Cut into squares and serve cold.
Notes
For a stronger lemon flavor, use both lemon zest and juice.
Make sure the Cool Whip is spread gently to avoid mixing with the pudding layers.
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg