Description
This Lemon Icebox Cake is a refreshing treat perfect for warm days. Its creamy lemon filling paired with graham crackers makes it a delightful and easy dessert everyone will love!
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 (optional))
- 2 (8-oz) containers cool whip (or 6 cups freshly whipped cream), divided use
- 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 fully softened for smooth blending.
- In a large bowl, whisk the instant lemon pudding mix with whole milk for 2 minutes using a hand mixer with a whisk attachment. Add the softened cream cheese and mix in the lemon zest and juice if using. Gently fold in one container of Cool Whip until combined.
- Layer graham crackers on the bottom of the dish, spread half of the lemon pudding mixture on top. Add another layer of graham crackers, then top with the remaining pudding mixture. Finish with a final layer of graham crackers and smooth the second container of Cool Whip on top.
- Cover the dish tightly with plastic wrap, ensuring the wrap does not touch the Cool Whip. Refrigerate for at least 4 hours, but ideally overnight.
- Just before serving, garnish with fresh lemon slices, lemon zest, and crushed graham cracker crumbs if desired. Cut into squares and serve cold.
Notes
For best results, let the cake chill overnight to enhance the flavors.
Feel free to use freshly whipped cream instead of Cool Whip for a homemade touch.
Add more lemon zest to enhance the flavor profile.
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg