Lemon Icebox Cake

This light and creamy no-bake lemon icebox cake is easy to make with layers of graham crackers, lemon pudding, and whipped topping. Everyone loves it!

Author Amber Brady

Prep Time 15

Chill Time 4

Total Time 4 15

Yields servings

Ingredients

6.8 oz (192 g) lemon instant pudding mix, (2 small 3.4oz boxes)
3 cups (710 ml) whole milk
16 oz (452 g) frozen whipped topping, thawed and divided (two 8oz tubs)
14.4 oz (408 g) graham crackers, (1 box/3 sleeves)
fresh lemons, optional for decoration

Instructions

In a large bowl, whisk together the lemon instant pudding mix and milk until combined and thickened. Add one 8oz tub of whipped topping, and fold together with the lemon pudding.
Cover the bottom of a 9×13-inch baking dish with a single layer of graham crackers, breaking them up as needed to cover the bottom of the dish. (About 1 sleeve or 9 crackers.)
Dollop then spread half of the lemon pudding mixture into an even layer over the graham crackers.
Repeat with another layer of graham crackers, and the remaining pudding mixture.
Top with a final layer of graham crackers. Dollop then spread the remaining 8oz tub of whipped topping evenly over the crackers. You can smooth it over or make this easy bakery swirl. Cover the pan with plastic wrap and refrigerate overnight or for at least 4 hours.
Use a sharp knife to cut the dessert into 15 pieces (3 rows by 5 rows). Rinse and dry the knife between cuts for clean slices. Top with lemon slices, if desired.

Notes

TO STORE: Store leftovers covered in the fridge for up to 4 days.
TO FREEZE: Cover the pan with plastic wrap and then a layer of foil and freeze for up to 1 month. Thaw in the refrigerator before serving. Icebox lemon cake is actually delicious slightly frozen, so it really doesn’t even have to thaw completely before you start eating it.
More Lemon Flavor: To amp up the lemon flavor, swap ½ cup of the milk with ½ cup of freshly squeezed lemon juice. (Not the bottled kind.)
No Cool Whip – Make homemade stabilized whipped cream instead. You will want to double this recipe, or make two batches.
Smaller Cake – You can cut this recipe in half and make it in an 8×8-inch dish.

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