Description
This Lemon Icebox Cake is a refreshing no-bake dessert perfect for warm days. Layers of creamy lemon-flavored pudding, fluffy whipped cream, and crunchy graham crackers come together to create a light, tangy, and sweet treat that sets beautifully overnight in the refrigerator.
Ingredients
Scale
Whipped Cream
- 3 cups heavy whipping cream
- 1/2 cup powdered sugar
Lemon Pudding Mixture
- 8 oz cream cheese, softened
- 2 boxes (3.4 oz each) instant lemon pudding mix
- Juice and zest from 1 lemon
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
Assembly
- 21 graham crackers
Instructions
- Prepare Whipped Cream: In a large mixing bowl, beat the heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form, ensuring the cream is fluffy and holds its shape. Set aside for later use.
- Make Lemon Pudding Mixture: In another bowl, beat the softened cream cheese until fluffy and smooth. Add the instant lemon pudding mix, lemon zest, lemon juice, and salt, mixing thoroughly until smooth. Gradually pour in the whole milk while continuing to mix until fully combined and the mixture thickens slightly. Gently fold in the prepared whipped cream to create a light and creamy lemon pudding mixture.
- Layer the Cake: Spread a thin layer of the lemon pudding mixture at the bottom of a 9×13-inch dish. Place a layer of graham crackers on top, covering the pudding. Add a third of the remaining pudding mixture over the crackers, smoothing it out evenly. Repeat this layering process two more times, finishing with a pudding layer on top.
- Chill: Cover the dish tightly with plastic wrap and refrigerate the cake overnight. This chilling time allows the graham crackers to soften and absorb the lemon pudding flavors, creating a cake-like texture.
- Serve: Before serving, garnish the top of the cake with freshly grated lemon zest for extra color and citrus aroma. Slice into portions and serve chilled for a refreshing dessert experience.
Notes
- For best results, ensure the cream cheese is at room temperature to avoid lumps.
- You can substitute the whole milk with 2% milk if preferred, though the pudding might be slightly less rich.
- Make sure to let the cake chill overnight for the layers to set properly; a minimum of 6 hours may suffice in a pinch.
- To add a decorative touch, consider garnishing with thin lemon slices or fresh mint leaves along with the zest.
- Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
