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Lemon Icebox Cake
This Lemon Icebox Cake proves that impressive desserts don't require turning on the oven. With just 15 minutes of prep and some patience while it chills, you'll have a refreshing treat that tastes like summer in every creamy, lemony bite.
Servings 8
Calories 181kcal
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 8x8-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
Chill Time may vary and is not included in the recipe total. Chill for at 4-6 hours or overnight.
Nutrition
Calories: 181kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 131mg | Potassium: 123mg | Fiber: 0.5g | Sugar: 19g | Vitamin A: 97IU | Vitamin C: 0.3mg | Calcium: 88mg | Iron: 1mg