Lemon Icebox Cake
A bright, refreshing, and completely effortless summer dessert. Layers of crisp graham crackers, velvety lemon pudding cream cheese filling, and fluffy whipped topping transform into a sliceable icebox cake. No oven required!
Servings: 15 slices
Ingredients
- 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
- Prep:Grab a 9x13 inch casserole dish. Make sure your cream cheese is fully softened so it blends smoothly!
- Make Cream Mixture:In a large bowl, whisk together the instant lemon pudding mix and whole milk for 2 minutes using a hand mixer with a whisk attachment.Whisk in the softened cream cheese, then quickly whisk in the fresh lemon zest and juice if using. Using a rubber spatula, gently fold in one container of Cool Whip until combined.2 (3.4-oz) boxes instant lemon pudding mix, 3 cups whole milk, 1 (8-oz) block cream cheese, 1 lemon, 1 (8-oz) containers Cool Whip
- Assemble:Place a single layer of graham crackers in the bottom of your dish. Spread half of the lemon pudding mixture evenly over the crackers. Repeat with a second layer of graham crackers and the remaining half of the pudding mixture. Top with a final, third layer of graham crackers, then smoothly spread the second container of Cool Whip across the very top.1 (15-oz) box graham crackers, 1 (8-oz) containers Cool Whip
- Refrigerate:Cover the dish tightly with plastic wrap, making sure the wrap does not touch or smudge the top Cool Whip layer. Refrigerate for at least 4 hours, or ideally overnight.
- Serve:Right before slicing, garnish the top with fresh lemon slices, extra lemon zest, and a sprinkle of crushed graham cracker crumbs if desired. Cut into squares and serve cold!fresh lemon slices and extra crumbs
Notes
- Pudding Type: Must use Instant pudding mix. Cook & Serve will not work.
- Cream Cheese: Must be fully room temperature to avoid white lumps in the cream.
- Lemon Juice: Whisk fresh juice in immediately and fast so the dairy doesn't curdle.
- Chill Time: Minimum 4 hours. The crackers need time to soften into a "cake" texture.
- Plastic Wrap Warning: Do not let the wrap touch the top layer or it will ruin the topping.
- Milk Choice: Use whole milk. Dairy-free milk alternatives will prevent the pudding from setting.