Easy Lemon Icebox Cake

This easy lemon icebox cake is a refreshing no-bake dessert made with layers of creamy lemon pudding, homemade whipped cream, and graham crackers. As it chills, the crackers soften into tender cake-like layers, creating a light and delicious dessert that's perfect for warm weather gatherings.

Course Dessert

Cuisine American

Keyword Apple Butter Recipe for Canning, blueberry lemonade, easy dessert recipe, no bake dessert

Prep Time 15

Chill Time 6

Total Time 6 15

Servings slices

Ingredients

2 3.4 ounce boxes instant lemon pudding mix
3 cups cold whole milk
2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
1 14.4 ounce box graham crackers
Fresh lemon slices for garnish (optional)

Instructions

In a large mixing bowl, whisk together the lemon pudding mix and cold milk until smooth and well combined. Let stand for 5 minutes to thicken.
In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Fold half of the whipped cream into the lemon pudding mixture until fully combined. Reserve the remaining whipped cream for topping.
Arrange a single layer of graham crackers in the bottom of a 9x13-inch baking dish. Break crackers as needed to cover the bottom evenly.
Spread half of the lemon filling over the graham crackers.
Add a second layer of graham crackers and spread the remaining lemon filling evenly over the top.
Finish with a final layer of graham crackers. Cover tightly with plastic wrap.
Refrigerate for at least 6 hours, preferably overnight, until the graham crackers have softened.
Before serving, spread the reserved whipped cream over the top and garnish with fresh lemon slices if desired.

Notes

For the best texture, chill overnight.
Keep the whipping cream cold until ready to use.
Fresh lemon zest can be added for extra citrus flavor.
Store leftovers covered in the refrigerator for up to 3 days.