Lemon Icebox Cake Bliss
Cool, creamy, and bursting with citrusy goodness – Lemon Icebox Cake is your go-to no-bake dessert for sunny days or any time you’re craving something light and refreshing. Made with simple ingredients and minimal effort, this crowd-pleaser is as beautiful as it is delicious.
This cake reminds me of the carefree summer afternoons at my grandmother’s house, where dessert always waited in the fridge.
Her signature Lemon Icebox Cake was the highlight of every visit.
As a child, I was fascinated by how a few basic ingredients could create something so dreamy and indulgent.
Now, it’s my turn to share this nostalgic favorite with you—perfect for gatherings, BBQs, or when you just want a sweet citrus hug from the fridge.
Why You’ll Love This
- No-Bake Wonder – No oven needed, which is perfect for hot summer days.
- Luscious Lemon Flavor – Tangy, zesty, and perfectly balanced with sweet whipped layers.
- Make-Ahead Friendly – Even better after chilling overnight, making it a great party dessert.
- Easy to Assemble – Only a handful of ingredients and no complicated steps.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes (includes chilling)
Cuisines: American, Southern
Servings: 10-12
Estimated Cost: $8-$10
Equipment:
- 9×13 inch baking dish
- Mixing bowls
- Electric mixer or hand whisk
- Silicone spatula
- Zester or grater
- Measuring cups and spoons
Ingredients
- 2 (3.4 oz) boxes instant lemon pudding mix
- 3 cups cold milk
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 1 box graham crackers (about 18 full sheets)
- 1 tbsp fresh lemon zest (plus extra for garnish)
- Optional: lemon slices or extra whipped topping for decorating
Step-by-Step Instructions
- Prepare the pudding layer: In a large bowl, whisk the lemon pudding mix with cold milk until smooth and thickened. Set aside.
- Make the cream cheese layer: In a separate bowl, beat the softened cream cheese until creamy. Add powdered sugar and vanilla extract, and beat again until smooth.
- Fold in whipped topping: Gently fold the whipped topping into the cream cheese mixture until fully combined. Stir in lemon zest.
- Layer the cake: In a 9×13 inch dish, place a single layer of graham crackers at the bottom. Spread half of the cream cheese mixture evenly over the crackers.
- Add pudding layer: Spread half of the lemon pudding over the cream cheese layer.
- Repeat layers: Add another layer of graham crackers, then the remaining cream cheese mixture, followed by the remaining lemon pudding.
- Chill the cake: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, allowing the graham crackers to soften into a cake-like texture.
- Garnish and serve: Before serving, top with extra whipped topping, lemon zest, and sliced lemons if desired. Slice and enjoy chilled!
Nutrition Facts
(Per serving, based on 12 servings)
- Calories: 310
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 43g
- Sugar: 28g
- Protein: 4g
- Fiber: 1g
- Sodium: 310mg
Tips for Success
- Use room temperature cream cheese for a smoother, lump-free filling.
- Let it chill overnight for the best texture and flavor melding.
- Swap graham crackers with lemon cookies or vanilla wafers for a fun twist.
- Add fresh berries like blueberries or raspberries on top for extra color and freshness.
Lemon Icebox Cake Bliss
Ingredients
- 2 (3.4 oz) boxes instant lemon pudding mix
- 3 cups cold milk
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 1 box graham crackers about 18 full sheets
- 1 tbsp fresh lemon zest plus extra for garnish
- Optional: lemon slices or extra whipped topping for decorating
Instructions
- Prepare the pudding layer: In a large bowl, whisk the lemon pudding mix with cold milk until smooth and thickened. Set aside.
- Make the cream cheese layer: In a separate bowl, beat the softened cream cheese until creamy. Add powdered sugar and vanilla extract, and beat again until smooth.
- Fold in whipped topping: Gently fold the whipped topping into the cream cheese mixture until fully combined. Stir in lemon zest.
- Layer the cake: In a 9×13 inch dish, place a single layer of graham crackers at the bottom. Spread half of the cream cheese mixture evenly over the crackers.
- Add pudding layer: Spread half of the lemon pudding over the cream cheese layer.
- Repeat layers: Add another layer of graham crackers, then the remaining cream cheese mixture, followed by the remaining lemon pudding.
- Chill the cake: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, allowing the graham crackers to soften into a cake-like texture.
- Garnish and serve: Before serving, top with extra whipped topping, lemon zest, and sliced lemons if desired. Slice and enjoy chilled!
Notes
- Use room temperature cream cheese for a smoother, lump-free filling.
- Let it chill overnight for the best texture and flavor melding.
- Swap graham crackers with lemon cookies or vanilla wafers for a fun twist.
- Add fresh berries like blueberries or raspberries on top for extra color and freshness.
Common Questions
Can I make this cake ahead of time?
Yes! In fact, it tastes even better after chilling overnight, making it ideal for prepping in advance.
Can I use homemade whipped cream instead of store-bought?
Absolutely! Just make sure it’s whipped to stiff peaks before folding it in.
What if I don’t have lemon pudding mix?
You can use vanilla pudding with extra lemon zest and a touch of lemon juice for a citrusy flavor.
Can I freeze Lemon Icebox Cake?
It can be frozen, but the texture may change slightly after thawing. For best results, enjoy within a few days from the fridge.
Whether you’re hosting a summer potluck or just treating yourself to a slice of sunshine, this Lemon Icebox Cake brings cool, creamy bliss to your table.
Keep it chilled, share it with love, and may your dessert always be as bright as your day!
