Description

This Lemon Icebox Cake offers a perfect combination of tangy lemon flavor and creamy texture, all while being incredibly easy to make. Ideal for gatherings or a sweet treat at home, it’s a refreshing dessert that everyone will love!

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, ensuring the cream cheese is softened to blend smoothly.
In a large bowl, whisk together the instant lemon pudding mix and whole milk for 2 minutes with a hand mixer using the whisk attachment. Whisk in the softened cream cheese, then quickly fold in the fresh lemon zest and juice if using, followed by gently folding in one container of Cool Whip.
Layer graham crackers in the bottom of the dish and spread half of the lemon pudding mixture over them. Repeat with another layer of graham crackers and the remaining pudding mixture. Finally, add a top layer of graham crackers and spread the second container of Cool Whip evenly over the top.
Cover the dish tightly with plastic wrap, ensuring the wrap does not touch the top layer of Cool Whip. Refrigerate for at least 4 hours, preferably overnight.
Before serving, garnish with fresh lemon slices, lemon zest, and crushed graham cracker crumbs if desired. Cut into squares and serve chilled.

Notes

For optimal flavor, let the cake chill overnight before serving.
You can substitute the Cool Whip with freshly whipped cream if preferred.
This dessert can be made a day ahead, making it great for entertaining.

Nutrition

Serving Size: 1 piece
Calories: 250
Sugar: 22g
Sodium: 200mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 17mg