Description
This Lemon Icebox Cake is a refreshing no-bake dessert featuring layers of creamy lemon pudding, whipped cream, and crunchy graham crackers. Perfect for a light, tangy treat, it’s chilled overnight to allow the flavors to meld and the crackers to soften into a cake-like texture.
Ingredients
Scale
Dessert Base
- 3 cups heavy whipping cream
- 1/2 cup powdered sugar
- 8 oz cream cheese, softened
- 2 boxes (3.4 oz each) instant lemon pudding mix
- Juice and zest from 1 lemon
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 21 graham crackers
Instructions
- Prepare Whipped Cream: In a large bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Set aside to be folded into the pudding mixture later.
- Make Lemon Pudding Mixture: Beat the softened cream cheese until fluffy. Add the instant lemon pudding mix, lemon zest, lemon juice, and salt, and mix until smooth. Slowly add the whole milk and blend the mixture until fully combined. Finally, gently fold in the prepared whipped cream to maintain the light texture.
- Layer the Cake: Spread a thin layer of the lemon pudding mixture in the bottom of a 9×13-inch dish. Arrange a layer of graham crackers on top, then spread a third of the remaining pudding mixture over the crackers. Repeat this layering process two more times, ending with the pudding mixture on top.
- Chill: Cover the dish tightly with plastic wrap and refrigerate overnight. This resting period allows the graham crackers to soften and absorb the flavors, transforming the layers into a delicious, cake-like texture.
- Serve: Before slicing and serving, garnish the top with additional lemon zest for a fresh and bright presentation. Serve chilled for best taste.
Notes
- Ensure the cream cheese is softened to room temperature to avoid lumps in the pudding mixture.
- For an extra tangy flavor, add more lemon zest or a splash of lemon juice according to taste.
- Use whole milk as recommended for the creamiest texture; substitutes may affect the final consistency.
- The cake tastes best after chilling overnight, but can be served after at least 4 hours if pressed for time.
- Store leftovers covered in the refrigerator for up to 3 days.
