Lemon Icebox Cake
Lemon Icebox Cake is the retro dessert that’s making a comeback for good reason – creamy lemon filling layered with graham crackers that soften into actual cake while chilling overnight in your fridge.
You’ll love how just 15 minutes of mixing creates this show-stopping dessert using simple ingredients like instant pudding, cream cheese, and whipped topping.
Nothing says summer quite like serving this cool, refreshing treat after a backyard barbecue, though honestly, we make it year-round because waiting for warm weather seems silly when something tastes this good.
Lemon Icebox Cake Recipe Highlights
- No-bake dessert ready in 15 minutes
- Perfect make-ahead treat for entertaining
- Light, creamy texture with bright lemon flavor
- Kid-friendly assembly process
- Easily doubles for larger crowds
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
PUDDING MIX – Use instant (not cook-and-serve) lemon pudding mix for proper texture. The 3.4-ounce box is the standard size found in most grocery stores. Store brands work just as well as name brands here.
MILK – Cold milk is essential for the pudding to set properly. Whole milk creates the richest flavor, but 2% works fine too. Avoid using warm milk or the pudding won’t thicken correctly.
CREAM CHEESE – Softening is crucial for smooth mixing without lumps. Leave it on the counter for 30-60 minutes, or microwave in 10-second bursts if you’re short on time. Full-fat cream cheese provides the best structure and flavor.
SUGAR – Use powdered sugar and sift if lumpy to ensure smooth incorporation into the cream cheese. This sweetens the cream cheese layer without the grittiness regular sugar would create.
LEMON ZEST – Fresh zest makes a noticeable difference in brightness. Use a microplane or fine grater, avoiding the bitter white pith. One medium lemon typically yields about 1 tablespoon of zest.
WHIPPED TOPPING – An 8-ounce container equals about 3 cups when measured. Cool Whip is the most common brand, but store brands work equally well. Keep it frozen until ready to use, then thaw in the refrigerator.
GRAHAM CRACKERS – Standard honey graham crackers work best. You’ll need about 16 individual crackers (8 full sheets that break in half). Having a few extra on hand helps with fitting odd-shaped pans.
How To Make a Lemon Icebox Cake
Please check the printable recipe card below for more detailed instructions.
- Whisk pudding mix with milk.
- In a separate bowl beat cream cheese, powdered sugar and lemon zest.
- Fold pudding into cream cheese mix, then fold in half the whipped topping.
- Layer graham crackers in 8×8 dish. Spread half the lemon mixture over crackers.
- Repeat layers, ending with remaining whipped topping.
- Cover and refrigerate.
Leftovers and Storage
STORE – Keep your Lemon Icebox Cake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4 days. The texture actually improves after the first day as the graham crackers continue softening.
FREEZE – Wrap the entire dish in plastic wrap then aluminum foil and freeze for up to 1 month. Individual portions can be wrapped separately for easy single servings.
THAW – Transfer frozen Lemon Icebox Cake to the refrigerator 4-6 hours before serving. The texture will be slightly firmer than fresh, almost like an ice cream cake.
MAKE AHEAD – This dessert is ideal for making 1-2 days ahead. The flavors meld beautifully and the graham crackers achieve the perfect cake-like texture after overnight chilling.
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Serving Suggestions
FRESH BERRY TOPPING – Crown each slice with fresh blueberries, raspberries, or sliced strawberries. The fruit adds color and a nice contrast to the creamy sweetness.
WHIPPED CREAM DOLLOP – Add an extra swirl of fresh whipped cream and a mint leaf for restaurant-style presentation. A light dusting of lemon zest on top looks elegant.
LEMON CURD DRIZZLE – Warm a few tablespoons of store-bought lemon curd and drizzle over individual servings for an extra punch of lemon flavor.
CRUSHED COOKIE GARNISH – Sprinkle crushed lemon cookies or vanilla wafers on top for added crunch and visual appeal.
Recipe Success Tips
PUDDING CONSISTENCY – Whisk the pudding vigorously for the full 2-3 minutes until it’s thick enough to coat the back of a spoon. Under-mixed pudding will make your layers too soft.
GRAHAM CRACKER PLACEMENT – Don’t worry about small gaps between crackers – the cream filling will settle into spaces. Cutting crackers with a sharp knife gives cleaner edges than breaking by hand.
FOLDING TECHNIQUE – Use a rubber spatula and gentle bottom-to-top motions when incorporating whipped topping. This preserves the airy texture instead of deflating it.
Expert Tip – Line your pan with plastic wrap hanging over the edges before assembling. This makes lifting out the entire cake for cleaner slicing much easier.
Commonly Asked Questions
Can I Use Sugar-Free Pudding Mix?
Yes, sugar-free instant lemon pudding works perfectly and tastes nearly identical to regular. This substitution makes the dessert suitable for those watching sugar intake while maintaining the same creamy texture.
What Size Pan Works Best?
An 8×8-inch square pan is ideal for this recipe, creating nice tall layers. For doubling the recipe, use a 9×13-inch pan.
Why Didn’t My Layers Set Properly?
The most common issue is using warm ingredients. Make sure your milk is cold, cream cheese is softened but not warm, and whipped topping is properly thawed but still cold.
How Do I Get Clean Slices?
Use a sharp knife dipped in hot water and wiped clean between cuts. This prevents the creamy layers from sticking to the knife and dragging.
More No-Bake Desserts
Oreo Pie – Cookies and cream lovers rejoice over this ultra-rich chocolate pie with an Oreo crust and fluffy cream filling studded with cookie chunks.
Eclair Cake – Graham crackers layered with vanilla pudding and topped with chocolate frosting create the easiest version of your favorite French pastry.
Cherry Cream Cheese Pie – Sweet-tart cherry topping crowns a fluffy cream cheese filling in a graham cracker crust for the perfect potluck dessert.
Watergate Salad – This retro pistachio fluff loaded with marshmallows, nuts, and whipped cream brings back all the best memories of church potlucks.
Lemon Icebox Cake
Ingredients
- 1 3.4-ounces box instant lemon pudding mix
- 1 ½ cups milk cold
- 1 8-ounces package cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon lemon zest
- 8 ounces whipped topping divided
- 8 graham crackers
Instructions
- Whisk the pudding mix and milk in a medium bowl until thickened, about 2–3 minutes.
- In a separate bowl, beat cream cheese and powdered sugar until smooth. Stir in lemon zest.
- Fold the pudding into the cream cheese mixture, then gently fold in half the whipped topping.
- Line the bottom of an 8×8-inch dish with graham crackers, trimming as needed to fit.
- Spread half the lemon cream mixture over the graham crackers. Repeat with another graham cracker layer and the remaining lemon cream, then top with the remaining whipped topping.
- Cover and refrigerate for at least 4 hours or overnight. Garnish with lemon zest, berries, or lemon slices before serving.
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.