Lemon Icebox Cake
User Reviews
4.4
138 reviews
Good
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Prep Time
15 mins
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Additional Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
16
Lemon Icebox Cake
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Lemon Icebox Cake layers graham crackers with a whipped lemon pudding mixture and tangy lemon curd. Chilling overnight softens the crackers and melds the bright citrus flavors with creamy topping. Fresh berries add a finishing touch. This no-bake dessert offers a cool, creamy texture with zesty lemon notes.
Description
The Lemon Icebox Cake is assembled by alternating layers of graham crackers, lemon pudding blended with whipped topping, and lemon curd in a baking dish. The pudding mixture is made by beating instant lemon pudding mix with milk, then folding in whipped topping to create a smooth, thick cream.
The layers are repeated before topping with more whipped topping. The cake is refrigerated for at least eight hours to allow the graham crackers to soften and absorb moisture, resulting in a custard-like texture combined with the tangy and sweet lemon elements. Fresh berries on top add color and a fresh fruit contrast.
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Ingredients
- 2 packages instant lemon pudding mix 3.4 ounces each, Jell-o brand
- 3 ½ cups milk whole
- 16 ounces whipped topping thawed, divided use, frozen
- 14 ounces graham crackers
- 1 ½ cups lemon curd microwave
- fresh berries
Instructions
- In a large bowl with an electric mixer, beat together the pudding mixes and milk until thickened, about 3 minutes.
- Using a rubber spatula, fold in 12 ounces of the whipped topping until incorporated and no streaks remain.
- Arrange a single layer of graham crackers in the bottom of a 9 x 13 inch baking pan. Evenly spread half of the pudding mixture over the crackers, followed by a layer of 1/2 the lemon curd.
- Repeat layers.
- Top with a final layer of graham crackers, then a layer of the remaining whipped topping.
- Cover, and refrigerate for at least 8 hours before serving.
- Top with fresh berries just before serving.
Genuine Reviews
User Reviews
Overall Rating
4.4
138 reviews
Good
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