Description

This Lemon Icebox Cake features a delightful blend of flavors and textures, with creamy lemon pudding, smooth cream cheese, and crunchy graham crackers. An easy dessert that brings refreshing citrus sweetness, making it a hit for any occasion.

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 softened.
In a large bowl, whisk together instant lemon pudding mix and whole milk for 2 minutes with a hand mixer. Then mix in softened cream cheese, and if desired, add lemon zest and juice. Gently fold in one container of Cool Whip until well combined.
Layer graham crackers in the bottom of the dish, then spread half the lemon pudding mixture over them. Repeat this process with a second layer of graham crackers and the remaining pudding mixture. Top with a final layer of graham crackers and spread the second Cool Whip container on top.
Cover the dish tightly with plastic wrap, ensuring it doesn't touch the top of the Cool Whip. Refrigerate for at least 4 hours, preferably overnight.
Before slicing, optionally garnish with fresh lemon slices, lemon zest, and crushed graham crackers. Cut into squares and serve cold!

Notes

For a more intense lemon flavor, use freshly squeezed lemon juice and zest.
Allowing the cake to chill overnight enhances the flavor and texture!
Feel free to substitute the Cool Whip with freshly whipped cream for a homemade touch.

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 15g
Sodium: 220mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg