It doesn’t get easier than this! Super easy to make and always a hit!

No Bake Lemon Icebox Cake is a refreshing dessert that’s perfect for the warm days of spring and summer, or any time you crave a zesty burst of citrus without the hassle of turning on the oven. Its charm lies in the simplicity of its assembly and the cool, creamy texture harmonizing with the crisp, sweet graham crackers. This dessert is a nod to the classic icebox cakes of the early 20th century, when the introduction of iceboxes (the predecessors to refrigerators) made chilled desserts a delightful novelty. With the use of instant lemon pudding mix, this version speeds up the preparation process, making it a convenient and quick option for last-minute gatherings or an easy family treat.
When it comes to serving No Bake Lemon Icebox Cake, it’s a standalone star, but you can always add a touch of elegance with a dollop of whipped cream and a sprinkle of lemon zest on top. Some fresh berries on the side also complement the lemon flavors beautifully. If you’re looking for a bit more texture, offer a bowl of crushed graham crackers for guests to sprinkle on their serving, adding an extra crunch to every bite.
No Bake Lemon Icebox Cake
8 ounces Cool Whip
2 packages (3.4 ounces each) instant lemon pudding mix
8 ounces of softened cream cheese
2.5 cups of milk
1/2 cup of lemon juice
1 teaspoon of vanilla extract
14 ounces of graham crackers
Prepare the Lemon Filling: In a large bowl, blend the softened cream cheese until smooth. Add the instant lemon pudding mix, lemon juice, and vanilla extract. Mix until combined. Gradually pour in the milk, continuing to mix until the mixture is smooth and thickened.
Layer the Cake: In a 9×13 inch baking dish, place a single layer of graham crackers, breaking them as needed to fit. Spread half of the lemon filling over the graham crackers evenly. Add another layer of graham crackers on top of the lemon filling. Spread the remaining lemon filling over the second layer of graham crackers. Finish with a final layer of graham crackers.
Add Topping: Spread the whipped topping over the top layer of graham crackers, covering the cake evenly.
Chill: Refrigerate the cake for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld together.
Serve: Once chilled and set, cut into squares and serve. Optional: garnish with lemon zest or thin lemon slices for added flair.
Enjoy the cool, lemony layers of your No Bake Lemon Icebox Cake as a delightful finish to any meal, or as a sweet snack to brighten your day!
Credit: Cooktopcove

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