Lemon Icebox Cake
Summertime always seems to bring about thoughts of lemon desserts. Maybe it’s because lemons remind me of the bright, sunny days that come with the season. In any case, this easy lemon icebox cake is the perfect dessert for summer.
The recipe starts with a layer of graham crackers, followed by a layer of cream cheese mixed with lemon pudding mix. You then repeat these layers until you reach the top of the dish. Finally, you top it off with whipped topping and lemon zest.
This dessert is so easy to put together, and it’s always a hit with family and friends. Give it a try the next time you’re looking for a summertime treat.
Lemon Icebox Cake - Food, But Simple
The best lemon icebox cake recipe you will ever try! This light, fluffy, and lemony dessert is perfect for entertaining.
Recipe Yield: 12
Preparation Time: PT15M
Total Time: PT15M
- 1 package graham crackers
- 8 ounces cream cheese, softened
- 2 packages (3-1/3 ounces each) instant lemon pudding mix
- 2-1/2 cups whole milk
- 16 ounces frozen whipped topping, thawed
- 2 tablespoons grated lemon zest
Recipe Instructions: In a large bowl, beat cream cheese and pudding mix until smooth. Add milk and lemon zest; mix well. Fold in whipped topping.Place half of the graham crackers over the bottom of the pan. Spread with half of the pudding mixture. Repeat layers. Cover and refrigerate for at least four hours.When ready to serve, cut into squares and enjoy!
Tips for Making Lemon Icebox Cake
If you want a little extra lemon flavor, you can add more lemon zest to the recipe.
For a lighter version of this dessert, you can use reduced-fat graham crackers and light whipped topping.
If you’re in a hurry, you can assemble the cake the night before and refrigerate it overnight.
This dessert is best served within a day or two of being made. After that, the graham crackers will start to soften too much.