Lemon Icebox Cake

This lemon icebox cake is bright, creamy, and refreshingly sweet. It captures the essence of sunshine in every slice.

The combination of creamy lemon pudding and fluffy whipped topping layered between graham crackers creates an irresistible contrast of textures.

Every bite is refreshing, tangy, and sweet—ideal for warm days or when you just need a little pick-me-up

So gather your loved ones and share this delightful dessert that’s as beautiful as it is delicious!

Why You’ll Love This Lemon Icebox Cake

Refreshing Citrus Flavor: The tangy lemon layers bring a burst of freshness in every bite.

No-Bake Convenience: Easy to make with minimal prep, this dessert requires no baking—just chill and enjoy!

Melt-in-Your-Mouth Texture: Softened graham crackers and creamy filling make every bite smooth and delicious.

Make-Ahead Friendly: Prepare it the day before, so it’s ready to enjoy when you are.

Ingredients

• Cream Cheese: For a bit of tangy and a nice, thick finish.

• Lemon Instant Pudding Mix: A key component that provides a rich, tangy lemon flavor and creamy texture to the dessert.

• Cold Milk: Essential for activating the pudding mix, cold milk ensures a smooth and creamy consistency.

• Whipped Topping: To lighten the pudding and make it fluffy. Feel free to use homemade whipped cream.

• Graham Crackers: Layered with the filling, they become soft and cake-like.

• Lemons: Add a little lemon zest on top for aroma and serve it with lemon slices.

How to Make Lemon Icebox Cake

This no-bake dessert is perfect for warm days and summer gatherings.

It offers a light and creamy texture that balances the tartness of lemon with the sweetness of whipped cream.

Here’s how to make it:

1. BEAT the cream cheese until smooth. Scrape the bowl, then beat again until lump-free.

2. ADD the pudding mixes and cold milk, and beat until thick and smooth. 

3. FOLD in the whipped topping until just combined.

4. LINE the bottom of a 9×13-inch baking dish with graham crackers.

5. SPOON one-third of the pudding mixture over the crackers, spreading it evenly. Repeat the layers twice more, finishing with the pudding mixture on top.

6. COVER with plastic wrap and refrigerate for at least 4 hours, or overnight.

7. SPRINKLE the lemon zest over the top just before serving, and garnish with lemon slices if desired. 

8. CUT into squares and serve chilled. Enjoy!

Tips For the Best Lemon Icebox Cake

The bright flavors in this cake make it an ideal choice for celebrations or simply as a sweet ending to a weeknight dinner.

And if you’ve never made an icebox cake before, I have a few tips to ensure success.

• Chill the ingredients. Make sure the milk is cold before starting. This helps achieve better whipping and thicker pudding.

• Add the whipped topping gently. Fold it into the pudding very gently so it doesn’t deflate.

• Add zest for flavor. Incorporate lemon zest into the pudding mixture for an extra zing of lemon flavor throughout the cake.

• Layer strategically. Ensure even layers of graham crackers and pudding for a balanced flavor and texture in every bite.

• Refrigerate longer. For the best results, refrigerate the cake overnight. This allows the graham crackers to soften fully and the flavors to develop.

• Try cracker crumbs. If you want thicker layers, mix 1 1/2 boxes of graham cracker crumbs with 1/2-2/3 cups of melted butter. Sprinkle over the pudding layers instead of using sheets.

How to Store

I love how easy it is to whip up this cake. You don’t need to be a baking whiz to impress your friends and family with this one.

Just layer, chill, and enjoy!

And since it needs to sit in the fridge anyway, it’s ideal to make ahead.

To Store: Keep the lemon icebox cake in the fridge, covered with plastic wrap for 3-4 days.

To Freeze: Wrap the cake tightly in plastic and foil. Freeze for 1-2 months. Thaw in the fridge before serving cold.

More Creamy Icebox Cakes You’ll Love

Chocolate Icebox Cake
Strawberry Icebox Cake
Oreo Icebox Cake