No-Bake Lemon Icebox Cake
This No-Bake Lemon Icebox Cake combines creamy lemon pudding and crunchy graham crackers, making it a quick and crowd-friendly dessert perfect for busy weeknights.
Ingredients
Essentials
- 1 (3.4 oz) instant lemon pudding mix For bright lemon flavor
- 2 cups cold milk Whole or 2% work best for creaminess
- 1 (8 oz) Cool Whip (thawed) or any whipped topping Makes the filling light and kid-appealing
- 1 (14–16 oz) package graham crackers Provides classic crunch and sweetness
Optional Add-ons
- to taste fresh berries (blueberries or sliced strawberries) For a fruity layer or garnish
- to taste lemon zest For an extra bright top finish
- to taste toasted coconut flakes For a bit of texture on top
- to taste drizzle of honey or crushed vanilla wafers For variety
- to taste chopped nuts (almonds or pistachios) For adults who want crunch
Instructions
Preparation
- In one medium bowl, whisk the lemon pudding mix with the 2 cups of cold milk until the powder is fully dissolved and the mixture is smooth. This takes about 1–2 minutes.
- Scoop the container of Cool Whip into the pudding and gently fold with a rubber spatula until it’s combined and light.
- Arrange graham crackers in a single layer on the bottom of an 8x8-inch dish. If you want thicker cracker layers, overlap slightly.
- Spoon about a third of the lemon mixture over the graham crackers and spread evenly with the spatula.
- Add another layer of graham crackers, then another third of the lemon mixture. Finish with a final layer of graham crackers and the remaining lemon mixture on top.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.
Serving
- Cut into squares and serve chilled. Leftovers keep well in the fridge for 3–4 days in an airtight container.
Notes
Try serving with fruit or a sprinkle of lemon zest. This recipe adapts easily for picky eaters. If you're short on time, it’ll be okay after 2-3 hours in the fridge but is best after 4.