This no bake lemon icebox cake boasts light, refreshing layers of lemon pudding, cool whip, and graham crackers then is topped with lemon zest and optional raspberries for the perfect summer dessert!
Why this recipe works
Lemon desserts just scream summer. We wanted a light, creamy, and sweet dessert that requires no baking on a hot summer day, and this lemon icebox cake fits the bill perfectly.
Icebox cakes are so simple to make and are always a crowd pleaser when brought to summer get-togethers or BBQs. See our Strawberry Icebox Cake, Oreo Icebox Cake, and Smores Icebox Cake for more ways to make this staple dessert!
RELATED: you might also like this recipe – Lemon Meringue Pie Bars
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
WHIPPED CREAM – We’ve used a container of cool whip thanks to its readiness, but you can easily whip up your own homemade whipped cream using heavy whipping cream, sugar, and vanilla extract. Beat on high until medium to stiff peaks form, being careful not to overbeat.
PUDDING – The pudding is the star of the show here. Be sure to grab instant lemon pudding mix. You will just need the powder and not the additional ingredients listed on the back of the box.
LEMON – Fresh lemons are best for this recipe, we don’t recommend pre-bottled lemon juice. Fresh lemon juice and lemon zest add so much flavor to this dessert!
How to Make Lemon Icebox Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
Using a handheld mixer, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes.
To the same bowl add lemon pudding powder, vanilla extract, and lemon juice. Use a hand mixer again to blend until uniform in consistency and bright yellow.
Slowly pour in the milk and mix until minimal lumps are left.
Add the cool whip and fold in with a rubber spatula.
In a 9×13 casserole dish, spread 1/2 cup of pudding mixture onto the bottom, similar to how you would lasagna. Layer the crackers as best you can, in one layer. You may need to break pieces of graham crackers to fit the shape and close in the spaces of your casserole dish.
Pour 1/3 of the remaining pudding mixture on top of the graham crackers and spread evenly.
Repeat: graham crackers, pudding mixture, graham crackers, pudding mixture.
Freeze for 4 hours or refrigerate overnight.
Remove from the freezer and allow to sit for 15-20 minutes on the counter to soften before cutting. Finish with lemon zest and fresh raspberries. Serve immediately.
Frequently Asked Questions
What does softened cream cheese mean?
When a recipe calls for softened cream cheese, this means your cream cheese should be brought to room temperature. A great trick for bringing cream cheese to room temperature faster is to slice the cream cheese into cubes and separate, this allows the inside to soften as well. Leave on the counter for 20 minutes. Using softened cream cheese is essential for avoiding lumps in your dessert recipes.
Do I need the ingredients on the back of the pudding box as well?
No, you do not need the additional ingredients listed on the back of your instant pudding box. Our recipe includes the milk needed, as well as other ingredients that will whip up your pudding perfectly.
What can I use as garnish for lemon icebox cake?
We suggest curled or wedged lemon slices, graham cracker crumbs, raspberries, a dollop of whipped cream, blueberries, and lemon zest! All of these make great toppings for lemon icebox cake.
The sweet-tart combination of this lemon icebox cake makes it an irresistible no-bake summer dessert option for taking along to potlucks and get-togethers. Get ready to sink your teeth into a cloud of lemon bliss!
Ingredients
8ozcream cheesesoftened
6.8ozinstant lemon pudding mix2 boxes of 3.4 oz instant pudding mix
1/2cupfreshly squeezed lemon juiceabout 3 large lemons, or 4 medium lemons
2teaspoonsvanilla extract
2 1/2cupsmilk
8ozCool Whip1 container
1boxgraham crackers14.4 oz
Optional Topping Ideas
lemon zest
raspberries
sliced lemonswedged or curled
blueberries
graham crackers crumbs
dollop of whipped cream
Things You’ll Need
Hand mixer
13×9 baking dish
Before You Begin
The pudding is the star of the show here. Be sure to grab instant lemon pudding mix. You will just need the powder and not the additional ingredients listed on the back of the box
Instructions
Using a hand mixer, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes.
To the same bowl add instant lemon pudding powder, vanilla extract and lemon juice. Use a hand mixer again to blend until uniform in consistency and bright yellow.
Slowly pour in the milk and mix until minimal lumps are left.
Add the cool whip and fold in with a rubber spatula.
Using a 9×13 casserole dish, spread 1/2 cup of pudding mixture onto the bottom, similar to how you would lasagna. Layer the crackers as best you can, in one layer. You may need to break pieces of graham crackers to fit the shape and close in the spaces of your casserole dish.
Pour 1/3 of the remaining pudding mixture on top of the graham crackers and spread evenly.
Repeat: graham crackers, pudding mixture, graham crackers, pudding mixture.
Freeze for 4 hours or refrigerate overnight.
Remove from the freezer and allow to sit for 15-20 minutes on the counter to soften before cutting. Finish with lemon zest and fresh raspberries.
