Lemon Icebox Cake
This Lemon Icebox Cake is a delightful no-bake dessert made with layers of graham crackers, lemon pudding, and whipped topping. Perfect for warm weather, it's light, refreshing, and easy to prepare with just four ingredients.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 15 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
6.8 ounces lemon instant pudding mix (2 boxes)
3 cups whole milk
16 ounces whipped topping, thawed and divided
14.4-ounce box of graham crackers
Fresh lemons (optional, for garnish)
Instructions
- In a large bowl, whisk together the lemon instant pudding mix and milk for 2 minutes until thickened.
- Fold in 8 ounces (half) of the whipped topping until well combined.
- In a 9x13-inch baking dish, arrange a single layer of graham crackers, breaking them as needed to fit.
- Spread half of the pudding mixture evenly over the graham crackers.
- Add another layer of graham crackers over the pudding.
- Spread the remaining pudding mixture over the second layer of graham crackers.
- Top with a final layer of graham crackers.
- Spread the remaining 8 ounces of whipped topping over the top layer of graham crackers.
- Cover and refrigerate for at least 4 hours, or overnight, to allow the cake to set.
- Garnish with lemon slices or zest before serving, if desired.
Notes
- Chilling overnight improves flavor and texture.
- Use homemade whipped cream for a more natural taste.
- Try different pudding flavors for variety.
- Add fresh berries for extra flavor and color.
- Store in the refrigerator for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
Find it online: https://recipesbyjanet.com/lemon-icebox-cake/
