Description
This Lemon Icebox Cake is a refreshing no-bake dessert with creamy lemon pudding layers, tender graham crackers, and a fluffy whipped topping. It’s an easy make-ahead treat that’s perfect for spring, summer, and special gatherings.
Ingredients
2 (3.4 oz) boxes lemon instant pudding mix
3 cups whole milk
16 ounces Cool Whip, divided
1 (14.4 oz) box graham crackers
Fresh lemon slices, for topping (optional)
Instructions
- In a large mixing bowl, whisk together the lemon instant pudding mix and whole milk until fully combined.
- Fold or whisk in half of the Cool Whip until smooth and creamy.
- Arrange a single layer of graham crackers in the bottom of a 9×13-inch baking dish.
- Spread half of the pudding mixture evenly over the graham crackers.
- Add another layer of graham crackers.
- Spread the remaining pudding mixture evenly over the second layer.
- Top with a final layer of graham crackers.
- Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
- Before serving, spread the remaining Cool Whip evenly over the top and garnish with fresh lemon slices if desired.
Notes
Add fresh lemon zest to the pudding mixture for extra citrus flavor.
Sprinkle crushed graham crackers over the whipped topping for added texture.
Add blueberries, raspberries, or strawberries between the layers for a fruity variation.
Homemade whipped cream can be substituted for Cool Whip.
For a tangier filling, blend in softened cream cheese.
Store covered in the refrigerator for up to 4 days.
Freeze for up to 1 month and thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 74 kcal
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 2 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 6 mg
