Description
This no-bake Lemon Icebox Cake is the ultimate summer dessert. With creamy layers of lemon pudding, whipped topping, and graham crackers, it’s light, tangy, and refreshing.
Ingredients
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1 package (14.4 oz) whole graham crackers
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1 package (8 oz) cream cheese, softened
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2 packages (3.5 oz each) instant lemon pudding mix
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2½ cups 2% milk
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1 carton (16 oz) frozen whipped topping, thawed (about 6½ cups)
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2 tbsp lemon zest, divided
Instructions
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Line the bottom of a 13×9-inch dish with graham crackers.
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Beat cream cheese, lemon pudding mix, and 1 tbsp lemon zest. Gradually add milk until smooth.
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Fold in whipped topping until well combined.
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Spread ⅓ of lemon mixture over graham crackers. Repeat layers two more times.
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Sprinkle remaining lemon zest on top. Cover and refrigerate for 8 hours or overnight.
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Slice and serve chilled.
Notes
- For extra tartness, add 1–2 tbsp fresh lemon juice to the mixture.
- You can use homemade whipped cream instead of whipped topping if desired.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American