This easy Lemon Icebox Cake is made with layers of graham crackers, creamy lemon pudding, and whipped topping. Finish it off with some fresh raspberries, and lemon zest, and enjoy this light and bright no-bake dessert all year round!
Icebox cakes are so simple! They’re no-bake desserts made with just a few ingredients and can be served chilled or frozen. I make them all year round, but especially in the summer. You should also try this creamy Banana Icebox Cake, or my famous Oreo Icebox Cake.
I have so many great No-bake desserts shared on this site. I love making pies, and I make this Peanut Butter Pie at least once a month. Another delicious no-bake pie is this Million Dollar Pie, and this Strawberry Pie.
But now, let’s talk about this amazing icebox cake! It’s so easy to make, light, and refreshing, and you’re going to love it!
Why You’ll Love This Recipe
- Easy – This is one of the easiest desserts that you can make, it’s done in just 15 minutes and the most difficult part is waiting for it to set in the fridge. It’s so easy, even kids can make it!
- 5 Ingredients – You only need five inexpensive ingredients to make this no-bake cake, they’re all super easy to find and can be found in any supermarket.
- Versatile – Want to change up the flavor? Try pineapple or coconut pudding mix, and omit the lemon juice. It’s so simple!
Icebox Cake key ingredients
You only need 5 ingredients to make this icebox cake:
Complete list of ingredients and amounts can be found in the recipe card below.
- Graham Crackers – You need a box of plain graham crackers, and you don’t need to crush them up before using them.
- Lemon Pudding Mix, Milk, and Lemon Juice – 2 boxes of instant lemon pudding mix, whole milk, and fresh lemon juice will be mixed together for the filling. Make sure that you’re using instant pudding, and not the “cook and serve” pudding that won’t work here.
- Whipped Topping – We’re using thawed whipped topping in the filling and as a topping for the lemon icebox cake.
How To Make Lemon Icebox Cake
- Make Lemon Pudding: In a large bowl, combine milk with lemon juice and lemon pudding and mix until the pudding thickens (1-2 minutes). Gently fold in 8 ounces of the whipped topping.
- Start Layering: To a 9×13 inch pan, add a layer of graham crackers. You may need to break a few to fit them in and cover the whole bottom of the pan.
- Keep Going: Spread ½ of the pudding over the graham crackers. Repeat 1 time, then spread one last layer of graham crackers to cover completely.
- The Final Layers: Spread the remaining whipped topping as the final layer to the edges. Cover with plastic wrap and chill in the fridge for 4-6 hours and preferably overnight.
- Serve: Decorate with crushed up graham crackers, whipped cream, and slices of lemon or fresh raspberries with lemon zest (optional). Slice and serve.
Tip!
Don’t want to use graham crackers? Try Lorna Doone cookies or Nilla Wafers instead.
Recipe Tips
- Fresh Lemon Juice: I recommend squeezing fresh and ripe lemons for the best results. Avoid using the bottled stuff.
- Lemon Curd: To add another layer of flavor to the cake, add some lemon curd to the layers of the icebox cake. You can also use lemon curd to make lemon thumbprint cookies!
- Chill: It’s important to allow the icebox cake to chill before serving. This will help with the texture for the cake to hold its shape, it will also help the crackers or cookies absorb the moisture from the topping so it melts in your mouth when you eat it.
Storing Tips
Store any leftovers in an airtight container in the fridge for up to 4 days.
You can also freeze this dessert for up to 1 month, make sure to cover it with plastic wrap and freeze. Thaw in the fridge overnight before serving.
Other Easy No-Bake Desserts You’ll Love
- No Bake Peanut Butter Pie
- No Bake Eclair Cake
- No Bake Cheesecake
- Orange Pretzel Salad
- Peanut Butter Lasagna
- Fruit Salad with Whipped Cream
FAQs
You can use whipped cream in place of whipped topping if you like. Whipped topping is more stable than fresh whipped cream, so I prefer it in no-bake recipes like this one. You may find that the whipped cream deflates a bit and doesn’t look as fluffy.
I recommend chilling icebox cakes for at least 4-6 hours but preferably overnight.
If the icebox cake is frozen right after it’s made with fresh ingredients, it will last for about a month and possibly a little longer.
Enjoy this simple no-bake icebox cake with creamy lemon pudding! Be sure you Pin this post so you can find it the next time you need a quick and easy dessert.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Lemon Icebox Cake
Equipment
- Hand mixer
- 9×13 inch pan
Ingredients
- 3 cups whole milk
- ½ cup fresh lemon juice
- 2 3.4 ounce packages lemon instant pudding mix
- 16 ounces whipped topping thawed, divided
- 1 box (3 sleeves, 14.4 ounces) graham crackers
Instructions
- In a large bowl, combine milk with lemon juice and lemon pudding and mix until the pudding thickens (1-2 minutes). Gently fold in 8 ounces of the whipped topping.
- To a 9×13 inch pan, add a layer of graham crackers. You may need to break a few to fit them in and cover the whole bottom of the pan.
- Spread ½ of the pudding over the graham crackers. Repeat 1 time, then spread one last layer of graham crackers to cover completely.
- Spread the remaining whipped topping as the final layer to the edges. Cover with plastic wrap and chill in the fridge for 4-6 hours and preferably overnight.
- Decorate with crushed up graham crackers, whipped cream, and slices of lemon or fresh raspberries with lemon zest (optional). Slice and serve.
Notes:
- The layers go in this order: Graham crackers, lemon filling, graham crackers, lemon filling, graham crackers, and finally whipped topping.
- For easy slicing: Run a large knife under hot water, then dry it off before each cut.
- Make ahead: You can make this recipe up to 3 or 4 days ahead of time. The graham crackers will get softer the longer you store it though. If you’d like them to still have some crunch, eat this icebox cake within 12 hours.
- To Store: This can be kept covered in the fridge for 3-4 days. The graham crackers will get softer the longer it’s stored.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Susan says
Could you provide a breakdown of how a serving is 180 calories? I looked a at box of Honey Maid Graham Crackers, and a whole box would be 1,820 calories (130×14), which split into 8 servings would be 227.5 calories per serving from the Graham Crackers alone. Just a little confused is all. Thanks!
Little Sunny Kitchen says
Hi Susan, thank you so much for the question. The nutrition calculator wasn’t quite picking up all of the details of the recipe, and was incorrect. It’s updated now. each serving is around 490 calories.
Rick says
Does using 2% milk make much difference? Both times I tried it, it turned out so thin and runny that I could pour it out of the dish
Little Sunny Kitchen says
Hi Rick, the type of milk shouldn’t affect the pudding very much, but you might want to try it with whole milk next time. Also, be certain that you’re using “instant” pudding mix rather than the cook and serve type. Lastly, the amount of milk used in this recipe is less than what is usually used to make the pudding (3 cups rather than 4).
Rita Hornburg says
Can I use lemon cook and serve pudding mix?
Little Sunny Kitchen says
I haven’t tried it with that type of pudding, sorry!