Description

This Lemon Icebox Cake is a light and refreshing dessert made with creamy lemon pudding, smooth cream cheese, and graham crackers. Perfect for gatherings, it’s incredibly easy to prepare and sure to impress your guests with its vibrant flavor.

Ingredients

Scale

2 (3.4-oz) boxes instant lemon pudding mix
3 cups whole milk
1 (8-oz) block cream cheese (softened to room temperature)
1 lemon (zest and juice, optional)
2 (8-oz) containers cool whip (or 6 cups freshly whipped cream, divided use)
1 (15-oz) box graham crackers
fresh lemon slices and extra crumbs (optional for garnish)

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Instructions

Prepare a 9×13 inch casserole dish and ensure the cream cheese is softened.
In a large bowl, whisk the instant lemon pudding mix and whole milk together for 2 minutes using a hand mixer. Mix in the softened cream cheese, then add lemon zest and juice, if desired. Gently fold in one container of Cool Whip until well combined.
Layer graham crackers at the bottom of the dish. Spread half of the lemon pudding mixture over the crackers. Add another layer of graham crackers, followed by the remaining pudding mixture. Finish with a final layer of graham crackers and spread the second container of Cool Whip on top.
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Prior to serving, garnish with fresh lemon slices, extra lemon zest, and crushed graham cracker crumbs, if desired. Cut into squares and serve chilled.

Notes

Make sure the cream cheese is at room temperature for easy mixing.
For best results, allow the cake to chill overnight for enhanced flavors.
Use fresh lemon zest for a more intense lemon flavor.

Nutrition

Serving Size: 1 piece
Calories: 250
Sugar: 23g
Sodium: 170mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg