Description

This Lemon Icebox Cake features a delightful combination of lemon pudding, cream cheese, and airy cool whip layered with graham crackers. It’s an easy, no-bake dessert that’s perfect for gatherings or simply satisfying your sweet tooth!

Ingredients

Scale

2 (3.4-oz) boxes instant lemon pudding mix
3 cups whole milk
1 (8-oz) block cream cheese (softened to room temperature)
1 lemon (zest and juice)
2 (8-oz) containers cool whip (or 6 cups freshly whipped cream)
1 (15-oz) box graham crackers
fresh lemon slices and extra crumbs (optional for garnish)

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Instructions

Prepare a 9×13 inch casserole dish and make sure the cream cheese is softened for easy blending.
In a large bowl, blend the instant lemon pudding mix and whole milk for 2 minutes with a hand mixer using a whisk attachment. Add the softened cream cheese and mix well. Incorporate the lemon zest and juice if using, then gently fold in one container of Cool Whip until well combined.
Layer the bottom of the dish with graham crackers. Spread half of the lemon pudding mixture over the crackers. Repeat with another layer of graham crackers and the remaining pudding mixture. Finish with a top layer of graham crackers, then spread the second container of Cool Whip evenly over the top.
Cover the dish with plastic wrap, ensuring the wrap doesn't touch the Cool Whip. Refrigerate for at least 4 hours, ideally overnight.
Before serving, garnish with fresh lemon slices, extra lemon zest, and crushed graham crackers if desired. Cut into squares and serve cold.

Notes

For a more intense lemon flavor, use fresh lemon zest and juice.
This dessert can be made a day in advance for better flavor and texture.
Ensure that the cream cheese is fully softened to prevent lumps in the cream mixture.

Nutrition

Serving Size: 1 square
Calories: 250
Sugar: 24g
Sodium: 220mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg