Lemon Icebox Cake

This Lemon Icebox Cake is a delightful no-bake dessert that’s perfect for warm weather. Layers of tangy lemon cream and tender graham crackers come together to create a refreshingly light and incredibly easy-to-make cake.

Lemon Icebox Cake

Ingredients:

Instructions:

1. Whip Cream: In a large bowl, using the whisk attachment of an electric mixer, beat the heavy cream and powdered sugar until stiff peaks form. Set aside.
2. Prepare Cream Cheese Mixture: In a separate large bowl, beat the softened cream cheese until it’s light and fluffy, about 2 minutes.
3. Combine Pudding Base: Add the instant lemon pudding mix, lemon zest, lemon juice, and salt to the cream cheese. Beat again until smooth. Then, gradually add the whole milk, mixing on low speed until everything is well combined and the pudding mixture has thickened.
4. Fold in Whipped Cream: Once the pudding mixture has thickened, gently fold in the whipped cream until fully incorporated.
5. Assemble the Cake:
   • Spread about 1/2 cup of the pudding mixture evenly across the bottom of a 9×13-inch baking dish.
   • Layer 7 graham crackers in a single layer over the pudding, breaking apart crackers as needed to make them fit.
   • Pour about 1/3 of the remaining pudding mixture over the top of the graham crackers and spread it out evenly with a rubber spatula.
   • Repeat the layers: another layer of 7 graham crackers, followed by another 1/3 of the pudding mixture.
   • Finish with the final layer of 7 graham crackers, and then spread the remaining pudding mixture evenly on top.
6. Chill: Cover the baking dish tightly with plastic wrap and refrigerate overnight. This allows the graham crackers to soften and the flavors to meld.
7. Serve: When ready to serve, garnish with more lemon zest, if desired. Slice and serve chilled. Enjoy!