Description

This Lemon Icebox Cake is a refreshing dessert featuring layers of lemon pudding, whipped cream, and graham crackers. Perfect for summer gatherings or to satisfy a sweet tooth, it’s easy to prepare and incredibly delicious!

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 your cream cheese is fully softened for smooth blending.
Make Cream Mixture: In a large bowl, whisk together the instant lemon pudding mix and whole milk for 2 minutes with a hand mixer. Whisk in softened cream cheese and lemon zest and juice if using. Gently fold in one container of Cool Whip with a rubber spatula until combined.
Assemble: Layer graham crackers in the bottom of the dish. Spread half of the lemon pudding mixture evenly over crackers. Repeat with another layer of graham crackers and the remaining pudding mixture. Top with a final layer of graham crackers, then spread the second container of Cool Whip evenly on top.
Refrigerate: Cover tightly with plastic wrap without touching the Cool Whip layer. Refrigerate for at least 4 hours, ideally overnight.
Serve: Before slicing, garnish with fresh lemon slices, additional zest, and crushed graham cracker crumbs if desired. Cut into squares and serve cold!

Notes

For a more pronounced lemon flavor, consider adding extra lemon zest to the cream mixture.
This dessert can be made a day ahead, allowing the flavors to meld beautifully.
Ensure that the cake is covered when refrigerating to maintain its freshness.

Nutrition

Serving Size: 1 square
Calories: 280
Sugar: 20g
Sodium: 200mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg