Easy Lemon Icebox Cake (Creamy No Bake Dessert)
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This Lemon Icebox Cake is the perfect easy no bake dessert for warm weather, potlucks, holidays, and busy weeknights. Made with layers of creamy lemon filling, graham crackers, and whipped topping, this chilled dessert is light, refreshing, and incredibly simple to make.
When the weather heats up and the last thing you want is to turn on the oven, this No Bake Lemon Cake is your answer! It is one of those effortless desserts that tastes even better after chilling overnight.
The bright citrus flavor paired with the creamy layers creates the perfect balance of sweet and tangy. Best of all, this lemon icebox cake can be made ahead, making it ideal for entertaining, Easter, Mother’s Day, summer cookouts, or anytime you need a cool and refreshing dessert.
Recipe Highlights
Why Is It Called an Icebox Cake?
Before modern refrigerators, people kept food cold in an “icebox” cooled with blocks of ice. Easy chilled desserts like this Lemon Icebox Cake became popular because they required no baking and could set up perfectly in the icebox overnight. This cake is also known as a Lemon Refrigerator Cake.
Old Fashioned Lemon Icebox Cake Ingredients
- Lemon pudding mix
- Milk
- Whipped topping
- Graham crackers
- Fresh lemon slices (cut thin)
Equipment and Kitchen Tools
- 9×13 baking dish
- Offset spatula
- Medium mixing bowls
- Hand mixer or stand mixer
- Parchment paper
How to Make Lemon Icebox Cake (aka Lemon Refrigerator Cake)
Step 1 – Layer the Graham Crackers in a parchment-lined baking sheet.
Step 2 – Make the lemon cream pudding filling — Beat pudding and milk until smooth and fluffy.
Step 3 – Fold in whipped topping — Gently fold in half of the Cool Whip until fully combined and light.
Step 4 – Layer the cream — Spread a thin layer of cream over the graham crackers.
Step 5- Repeat the layers — Alternate between cream filling and graham crackers, ending with a cream layer on top.
Step 6 – Add the topping – Spread remaining whipped topping on top.
Step 7 – Chill — Refrigerate for at least 4 hours (overnight is best) until the crackers soften into a cake-like texture. Cut into squares and garnish servings with lemon slices.
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Time Saving Tips ⏰
- Use a hand mixer to whip the filling in under 2 minutes — no need for a stand mixer.
- Make it the night before The longer it chills, the better the texture. This is a perfect make-ahead dessert.
- Make in a disposable pan or plastic dish for parties
- Add a little fresh lemon zest for brighter flavor
- Line the pan with parchment for easier serving
- Freeze for 20 minutes before slicing cleaner squares
Serving and Storage Tips
Serving
Serve cold for best results. This dessert goes great with coffee or tea.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Freezer
Freeze wrapped individual slices in an airtight container for up to 1 month.
Substitutions
- Sub freshly whipped Cream for whipped topping
- Sub Nilla wafers, shortbread cookies or golden oreos for the graham crackers for a different flavor.
- Change up the flavor with a strawberry or butterscotch pudding
Recipe Variations
Lemon Berry Icebox Cake
Add some sliced strawberries or blueberries between layers.
Lemon Coconut Icebox Cake
Add toasted coconut flakes to the top layer.
Recipe FAQs
Can I make lemon icebox cake ahead of time?
Yes, it actually tastes better after chilling overnight.
Can I freeze lemon icebox cake?
Yes, freeze tightly wrapped slices for easy desserts later.
What crackers work best?
Graham crackers are classic, but vanilla wafers also work well.
How long does it need to chill?
At least 6 hours, but overnight is best.
More Delicious Lemon Desserts
More Tasty No Bake Desserts
Lemon Icebox Cake
Ingredients
- 2 3.4 oz. boxes of lemon instant pudding mix
- 3 cups whole milk
- 16 ounces cool whip divided
- 1 14.4 oz. box of graham crackers
- Fresh lemon slices for topping
Instructions
- In a large mixing bowl, whisk together pudding mixes and 3 cups milk, until combined.
- Add half of the cool whip, and whisk until well combined.
- To a 9×13 inch baking dish, add a layer of graham cracker sheets.
- Pour half of the pudding mixture over top and smooth out evenly.
- Add another layer of graham cracker sheets.
- Top with the remaining pudding mixture, then a final layer of graham cracker sheets on top.
- Cover with plastic wrap and chill in the refrigerator for 6 hours, or over night.
- Before serving, top with the remaining cool whip, and fresh lemon slices, if desired.
Notes
- For the best texture, chill the cake overnight before serving so the graham crackers soften completely.
- Fresh lemon zest adds a brighter, fresher lemon flavor and makes the dessert taste homemade.
- Use full-fat milk for a creamier filling and better consistency.
Nutrition
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