Lemon Icebox Cake

A layered icebox cake inside a pan showing the layers

This easy Lemon Icebox Cake recipe is made with only 6 ingredients! It's the perfect no bake "cake" for hot summer days or anytime - a creamy lemon filling with tart lemon flavor between layers of graham crackers.An icebox cake is the perfect make-ahead dessert too!

Course Cake, Dessert

Cuisine American

Keyword lemon icebox cake, no bake icebox cake

Prep Time 20

Chill Time 6

Total Time 6 20

Servings

Calories 341kcal

Author Jessica - Together as Family

Equipment

Ingredients

1/2 cup granulated sugar
2 teaspoons fresh lemon zest (about 1 large lemon)
3 cups heavy whipping cream
2 boxes (3.4 oz each) instant lemon pudding mix
3 cups 2% milk
21 whole graham crackers (or more if needed)

Instructions

In a large mixing bowl, add the granulated sugar and lemon zest. Use your clean hands, or a fork, to rub the zest into the sugar until very fragrant.
Pour in the heavy whipping cream, and use an electric mixer at medium speed, increase the speed as needed, to whip the cream unit it's in stiff peaks; about 5 minutes. Set the whipped cream bowl aside.
1/2 cup granulated sugar, 2 teaspoons fresh lemon zest, 3 cups heavy whipping cream
In a separate large bowl, whisk the instant lemon pudding mix and milk until it starts to thicken. Let the pudding rest for 3 minutes until it's very thick and set. Stir in half of the lemon whipped cream unit it's well mixed.
2 boxes (3.4 oz each) instant lemon pudding mix, 3 cups 2% milk
Lay a single layer of graham crackers in the base of a 9x13 baking pan. If needed, break some graham crackers apart to fill in any gaps.
21 whole graham crackers
Spread half of the pudding mixture evenly over the graham cracker layer. Repeat with another layer of graham crackers and then the remaining half of the lemon pudding mixture.
End with one final layer of graham crackers and spread the remaining whipped cream over top for the final layer. Smooth it out with an offset spatula or spoon.
Cover the baking pan with a lid or plastic wrap, and refrigerate for at least 6-8 hours before serving, or up to overnight.
Cut the lemon icebox cake into squares and place a lemon slice on top of each one (if wanted), and serve chilled from the fridge.

Nutrition