Description

This Lemon Icebox Cake features a perfect blend of tangy lemon pudding and creamy layers, making it an irresistible dessert. With simple ingredients like cream cheese, lemon, and Cool Whip, it’s ideal for gatherings or a sweet treat at home.

Ingredients

Scale

2 (3.4-oz) boxes instant lemon pudding mix
3 cups whole milk
1 (8-oz) block cream cheese (softened to room temperature)
1 lemon (zest and juice optional)
2 (8-oz) containers cool whip (or 6 cups freshly whipped cream, divided use)
1 (15-oz) box graham crackers
fresh lemon slices and extra crumbs (optional for garnish)

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Instructions

Prepare a 9×13 inch casserole dish and ensure the cream cheese is fully softened for smooth blending.
In a large bowl, whisk the instant lemon pudding mix and whole milk for 2 minutes with a hand mixer. Incorporate the softened cream cheese, adding fresh lemon zest and juice if desired. Gently fold in one container of Cool Whip until well mixed.
Layer graham crackers in the bottom of the dish, spreading half of the lemon pudding mixture over the crackers. Add another layer of graham crackers followed by the remaining pudding mixture. Finish with a third layer of graham crackers and the second container of Cool Whip on top.
Cover the dish tightly with plastic wrap, ensuring it doesn't touch the Cool Whip. Refrigerate for at least 4 hours, or overnight for best results.
Before serving, garnish with fresh lemon slices, additional lemon zest, and crushed graham cracker crumbs if desired. Cut into squares and serve cold.

Notes

For best flavor, refrigerate overnight to let the flavors meld.
Feel free to adjust the lemon zest and juice to taste for added freshness.
Graham crackers can be finely crushed and used for a crunchy topping if desired.

Nutrition

Serving Size: 1 piece
Calories: 230
Sugar: 22g
Sodium: 250mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg