The ultimate cool & craveable summer dessert - Lemon Icebox Cake! It's sweet, tart, tangy, & creamy. This easy no-bake recipe takes only 10 minute to make & will probably be gobbled up even faster.
This recipe is over the top lemony. I LOVE lemon desserts and wanted the citrus flavor to really shine. Besides the lemon pudding, fresh lemon juice, & zest make my recipe the best.
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The Why
Why do I need to make this recipe? Here are all the reasons why I cannot get enough of this recipe & why you will love it too.
- Quick & simple to assemble - kids can help.
- The best dessert for lemon lovers.
- Cheap & easy to find ingredients.
- A favorite make-ahead recipe, assembling the night before is a top tip.
- Great for any warm weather day when you don't want to turn on the oven or stove.
- Feeds a crowd & ideal for BBQ cookouts, potlucks, family reunions, birthdays, & pool parties.
Like my recipe for S'Mores Icebox Cake, no cooking is needed.
Ingredients
Just 5 ingredients, yep that's it. The bonus for this recipe is not only does it feed up to 18 people but all ingredients are relatively inexpensive.
Here are the ingredients needed to make lemon icebox cake:
- Lemon Pudding - only use the instant kind, not the cook & serve. Jell-O brand or any other 3.4 ounce small box size.
- Whole Milk - full fat only, do not substitute with low-fat or skim.
- Graham Crackers - this is the base & will make the "cakey" texture as this sets.
- Cool Whip - defrost the nondairy topping before using.
- Lemons - both the juice & zest will be needed.
See the recipe card for quantities & substitutions/variations.
How to Make Lemon Icebox Cake
This recipe is as easy as 1-2-3. And good thing, because you will want this all summer, every summer - why not, when it's a no-fuss recipe.
Here are the easy steps for making icebox cake with lemon pudding:
- Mix the Filling
- Layer the Cake
- Chill & Serve
See the recipe card for full instructions
1 - Mix the Fillling
Before mixing the pudding filling, wash & dry the lemons. Zest them and set the zest to the side in a small bowl. Juice the lemons and set aside also.
In a large mixing bowl whisk together the pudding mix with the cold whole milk. Once it is starting to thicken, add 1 tablespoon of lemon zest & ¼ cup fresh lemon juice. Whisk to combine.
To the lemon pudding mix, fold in half of the defrosted Cool Whip (8 ounces or 1 small tub). Do this gently so it mixes up and stays light - it is ok if there are a few small lumps.
2 - Layer the Cake
Next, the fun part. If you have kids, have them help. Be warned they may sneak a graham cracker but that's ok, I do it too.
To the remaining 8 ounces of Cool Whip, add a tabelspoon of lemon zest & fold to combine, set aside.
To the bottom of the 9x13 pan, add a layer of graham crackers. Break any so they fit & the bottom is covered.
Top the graham crackers with half of the pudding mix. Spread to cover all edges and corners.
Repeat with another layer of graham crackers over the pudding. Then top the 2nd layer of crackers with the final half of the pudding. Add a 3rd and final layer of graham crackers.
Top with the Cool Whip mixture. Spread and swirl so everything is covered. Sprinkle on any remaining lemon zest.
3 - Chill & Serve
Once everything is assembled, it is time to let the cake set. The pudding and Cool Whip will seep into the graham crackers as it chills creating that "cake-like" softness that is so yummy.
Place the icebox cake in the refrigerator. Chill for 4 hours minimum, overnight is best.
Remove the pan from the fridge. Cut into square pieces. The layers of bright yellow pudding & the brown cinnamon graham crackers poke out. Hard to resist!
Serve on plates and enjoy immediately while it is still cold and set. Place any remaining icebox cake back into the refrigerator right away.
TIP: place in the freezer for 1-2 hours before slicing to get square pieces that hold up. This is my favorite way to serve it and how it looks above even after digging my fork through it to take a tasty bite.
Top Tips & Equipment
All of these great tips are shared in the recipe card. But these are so good and important they are worth highlighting so you don't miss them.
- This dessert is made in a 9x13x2 pan that holds 3-quarts.
- A zester is needed or a box/cheese grater with a fine side.
- Everything is stirred or folded by hand, no mixers needed.
- Plan ahead so it refrigerates at minimum of 4 hours or better yet, make it the night before.
- Chill in the freezer for a more solid, easy to slice, filling.
FAQ
Graham crackers do contain gluten & wheat. However the rest of the ingredients, including the instant pudding, are gluten-free. Use gluten-free graham crackers like those made by Schaer as a substitute.
There are several reasons it may not be firm enough & could be runny. Using low-fat, non-fat, or other milks will result in a thinner pudding. Did you chill the cake long enough?
If it is still too runny, placing it in the freezer for 1-2 hours. This is actually my favorite & the slices come out cleaner. The frozen texture reminds me of pudding pops from the 80s.
Final Notes & Behind the Scenes
Here is my recipe for success - including what I learned, funny stories or bloopers, and more from creating & testing this recipe.
- Do not make substitutions other than those in the recipe card.
- Icebox cakes are an American classic that first hit kitchens in the 1920s.
- The first time I made this it was with 3 cups of milk - per another recipe I found online. It did NOT work, too runny. Stick with 2.5 cups, trust me.
- Don't skip the juice & zest, it adds freshness to the dessert & more lemon flavor.
- For a smaller batch, make in an 8x8 pan & cut the ingredients in half.
Lemon Icebox Cake
Equipment
- 9x13x2 pan
Ingredients
- 1 box Graham Crackers
- 2 small boxes Jell-O Instant Lemon Pudding Mix 3.4 ounce each
- 2 cups Whole Milk
- 2 lemons for juice & zest
- 16 ounces Cool Whip defrosted
Instructions
- Prep the lemons by zesting and juicing them. Set each aside for using later.2 lemons
- In a large bowl mix together the milk & pudding. Whisk to thicken2 small boxes Jell-O Instant Lemon Pudding Mix, 2 cups Whole Milk
- Once it is starting to thicken, add 1 tablespoon of lemon zest & ¼ cup fresh lemon juice. Whisk to combine.
- To the lemon pudding mix, fold in half of the defrosted Cool Whip (8 ounces or 1 small tub). Do this gently so it mixes up and stays light - it is ok if there are a few small lumps.
- Place the pudding in the refrigerator to keep it cold & help it thicken while doing the next steps.
- To the remaining 8 ounces of Cool Whip, add a tabelspoon of lemon zest & fold to combine, set aside.
- To the bottom of the 9x13 pan, add a layer of graham crackers. Break any so they fit & the bottom is covered.
- Top the graham crackers with half of the pudding mix. Spread to cover all edges and corners.
- Repeat with another layer of graham crackers over the pudding. Then top the 2nd layer of crackers with the final half of the pudding. Add a 3rd and final layer of graham crackers.
- Top with the Cool Whip mixture. Spread and swirl so everything is covered. Sprinkle on any remaining lemon zest.
- Place the icebox cake in the refrigerator. Chill for 4 hours minimum, overnight is best.
- Cut the cake into squares, serve, & enjoy immediately. Keep leftovers in the refrigerator at all times so it doesn't soften.
Notes
- Store leftovers in the fridge for up to 5 days.
- Place in the freezer for 1-2 hours for it to become a bit harder to create clean even slices. I love it this way & the extra cold texture is amazing.
- Use gluten-free graham crackers. Try nilla wafers or other thin biscuit cookies instead of regular graham crackers.
- Use store-bought lemon juice instead of freshly squeezed.
Nutrition
More Lemon Dessert Recipes
If you love this recipe, try these similar favorites here on the blog:
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