Description
A refreshing Lemon Icebox Cake combining creamy lemon flavors with crunchy graham crackers, perfect for warm days.
Ingredients
Scale
- 6.8 oz lemon instant pudding mix (2 boxes)
- 3 cups whole milk
- 8 oz whipped topping (plus more for topping)
- 14.4 oz graham crackers
- Fresh lemon slices or lemon zest (optional for garnish)
Instructions
- Whisk the lemon pudding mix with cold milk until it thickens and becomes smooth.
- Gently fold half of the whipped topping into the lemon pudding.
- Arrange graham crackers in a single layer in a 9×13-inch dish.
- Spread half of the lemon cream mixture evenly over the layer of graham crackers.
- Add another layer of graham crackers on top of the lemon cream, then spread the remaining lemon cream over this second layer.
- Top with one last layer of graham crackers and press them down gently.
- Spread the remaining whipped topping evenly over the top of the cake.
- Cover and refrigerate for at least 4 hours, ideally overnight.
Notes
Pair with fresh fruits or a scoop of vanilla ice cream for added flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg