No-Bake Lemon Icebox Cake
This easy Lemon Icebox Cake is cool, refreshing, and packed with bright lemon flavor. It's the perfect no-bake dessert for entertaining and summer nights.
Servings 12 servings
Ingredients
- 8 oz cream cheese softened
- 2 boxes 3.4 oz each instant lemon pudding mix
- 1/2 cup freshly squeezed lemon juice
- 1 –2 tbsp fresh lemon zest
- 2 tsp vanilla extract
- 2 1/2 cups cold milk
- 8 oz Cool Whip thawed
- 1 box graham crackers 14.4 oz
Optional Toppings
- Fresh lemon zest
- Fresh raspberries
- Blueberries
- Graham cracker crumbs
- Whipped cream
- Lemon slices or twists
Instructions
- In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy, about 2 minutes.
- Add the instant lemon pudding mix, lemon juice, lemon zest, and vanilla extract. Mix until fully combined.
- Slowly pour in the cold milk while mixing until smooth and creamy with minimal lumps remaining.
- Fold in the Cool Whip using a rubber spatula until light and fluffy.
- Spread a thin layer of the lemon filling onto the bottom of a 9x13 baking dish.
- Add a layer of graham crackers, breaking them as needed to fit.
- Spread about one-third of the lemon filling over the graham crackers.
- Repeat the layers of graham crackers and lemon filling until all the filling is used, finishing with lemon filling on top.
- Cover and refrigerate overnight or chill for at least 6 hours until set.
- Before serving, top with extra lemon zest, berries, graham cracker crumbs, or whipped cream.
Notes
Storage:
- Store leftovers covered tightly, or removed to an airtight container in the fridge for up to 3-4 days.
- We don't recommend freezing this dessert as the texture changes once frozen and thawed.
- This is a great make-ahead treat. It's actually best made up to 1 day in advance of serving — just assemble and chill in the fridge overnight until you're ready to serve.