Description
Treat yourself to a refreshing Lemon Icebox Cake, featuring a creamy citrus filling and layers of graham crackers. This simple recipe is perfect for warm days and gatherings, making it a must-try for dessert lovers looking for an easy, homemade delight.
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, divided (or 6 cups freshly whipped cream)
- 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 your cream cheese is fully softened for blending.
- In a large bowl, whisk together the instant lemon pudding mix and whole milk for 2 minutes with a hand mixer. Blend in the softened cream cheese, then add lemon zest and juice if desired. Gently fold in one container of Cool Whip.
- Layer a single layer of graham crackers in the bottom of the dish. Spread half of the lemon pudding mixture over the crackers. Repeat with another layer of graham crackers and the rest of the pudding mixture. Finish with a final layer of graham crackers and spread the second container of Cool Whip on top.
- Cover the dish tightly with plastic wrap. 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 you like. Cut into squares and serve cold.
Notes
Chilling the cake overnight enhances the flavor and texture.
Feel free to adjust the lemon zest and juice to your taste preference.
This dessert can be made a day before serving for convenience.
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg