Description

This Lemon Icebox Cake is a delightful no-bake dessert featuring layers of creamy lemon pudding, smooth cream cheese, and crunchy graham crackers. Perfect for gatherings, it’s easy to make and guaranteed to impress with its refreshing flavor!

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)

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Instructions

Prep: Grab a 9×13 inch casserole dish. Ensure the cream cheese is fully softened for smooth blending!
Mix Cream: In a large bowl, whisk the instant lemon pudding mix and whole milk for 2 minutes using a hand mixer. Add the softened cream cheese and quickly whisk in fresh lemon zest and juice if using. Gently fold in one container of Cool Whip until combined.
Assemble: Place a single layer of graham crackers in the bottom of the dish. Spread half of the lemon pudding mixture evenly over the crackers. Repeat with a second layer of graham crackers and the remaining pudding mixture. Top with a third layer of graham crackers, then spread the second container of Cool Whip on top.
Chill: Cover the dish tightly with plastic wrap, ensuring it does not touch the top Cool Whip layer. Refrigerate for at least 4 hours, ideally overnight.
Serve: Just before slicing, garnish with fresh lemon slices, extra lemon zest, and crushed graham cracker crumbs if desired. Cut into squares and serve cold.

Notes

For a richer flavor, use freshly whipped cream instead of Cool Whip.
Make sure to let it chill for at least 4 hours for best texture and taste.
This dessert can be made a day ahead for stress-free entertaining.

Nutrition

Serving Size: 1 square
Calories: 250
Sugar: 15g
Sodium: 240mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg