Description

This Lemon Icebox Cake is a refreshing dessert that’s easy to prepare. With layers of creamy lemon goodness, graham crackers, and whipped topping, it’s an irresistible treat for gatherings or a sweet ending to any meal.

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

Prepare a 9×13 inch casserole dish and ensure the cream cheese is softened.
In a large bowl, whisk the instant lemon pudding mix and whole milk with a hand mixer for 2 minutes. Mix in the softened cream cheese, then add fresh lemon zest and juice if using. Fold in one container of Cool Whip gently.
Lay a single layer of graham crackers in the bottom of the dish. Spread half of the lemon pudding mixture on top. Repeat with another layer of graham crackers and remaining pudding mixture. Finish with a third layer of graham crackers and spread the second container of Cool Whip on top.
Cover the dish with plastic wrap, ensuring it doesn’t touch the Cool Whip. Refrigerate for at least 4 hours or overnight for best results.
Garnish with fresh lemon slices, extra lemon zest, and crushed graham cracker crumbs before serving. Cut into squares and enjoy cold.

Notes

For a richer flavor, let the cake chill overnight before serving.
Feel free to use freshly whipped cream instead of Cool Whip for a homemade touch.
Make sure to keep the dessert refrigerated until ready to serve.

Nutrition

Serving Size: 1 square
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg