Description

This refreshing Lemon Icebox Cake is a no-bake, creamy dessert featuring layers of tangy lemon pudding mixture, whipped cream, and crunchy graham crackers. Perfectly chilled overnight, it offers a delightful balance of citrus zest with rich creaminess, making it an ideal dessert for warm days or any occasion where a light, lemony treat is desired.

Ingredients

Whipped Cream

3 cups heavy whipping cream
1/2 cup powdered sugar

Lemon Pudding Mixture

8 oz cream cheese, softened
2 boxes (3.4 oz each) instant lemon pudding mix
Juice and zest from 1 lemon
1/4 teaspoon salt
2 1/2 cups whole milk

Other Ingredients

21 graham crackers

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Instructions

Prepare Whipped Cream: In a large bowl, beat the heavy whipping cream and powdered sugar together until stiff peaks form. This will create a light and fluffy whipped cream to fold into the pudding mixture.
Make Lemon Pudding Mixture: Beat the softened cream cheese until it becomes fluffy. Add the instant lemon pudding mix, lemon zest, lemon juice, and salt. Mix until smooth, then slowly add the whole milk and blend until fully combined. Gently fold the whipped cream into this mixture to retain its airy texture.
Layer the Cake: Spread a thin layer of the lemon pudding mixture evenly in a 9×13-inch dish. Place a layer of graham crackers over the pudding, then spread one-third of the remaining pudding mixture over the crackers. Repeat this layering process two more times to create three layers total.
Chill: Cover the assembled cake with plastic wrap and refrigerate overnight. This resting time allows the graham crackers to soften and absorb the lemon flavors, setting the cake to the perfect creamy consistency.
Serve: Before slicing and serving, garnish the top of the cake with additional lemon zest for an extra burst of citrus aroma and color.

Notes

For best results, ensure the cream cheese is fully softened to avoid lumps in the pudding mixture.
If you prefer a less tangy dessert, reduce the amount of lemon juice slightly.
Graham crackers can be substituted with digestive biscuits if preferred.
The cake needs to be refrigerated for at least 8 hours, preferably overnight, for the layers to properly set and flavors to meld.
Serve chilled for the best texture and flavor experience.