Lemon Icebox Cake
This Lemon Icebox Cake is the ultimate easy no bake dessert for spring and summer. Made with creamy lemon pudding, whipped topping, and graham crackers, this refreshing Lemon refrigerator cake dessert is perfect for potlucks, Easter, BBQs, and family gatherings. Save this easy lemon dessert recipe for later!
Servings: 15
Calories: 74kcal
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 9x13 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
Calories: 74kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 40mg | Potassium: 106mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 132IU | Calcium: 93mg | Iron: 0.01mg