No Bake Lemon Icebox Cake

No Bake Lemon Icebox Cake:

This delightful dessert offers a refreshing and zesty twist on the classic icebox cake, promising a burst of citrusy goodness in every blissful bite. As the name suggests, this confection requires no baking, making it a convenient and hassle-free option for any occasion.

Layers of delicate graham crackers, softened to perfection by a creamy lemon-infused filling, form the foundation of this delectable treat. Each layer of graham crackers absorbs the tangy lemon flavor, creating a harmonious blend of sweetness and tartness that dances on the taste buds.

The creamy filling, a velvety combination of whipped cream, cream cheese, and bright lemon zest, adds a luxurious richness to the dessert, while also providing a refreshing contrast to the crispness of the graham crackers. With each spoonful, you’ll experience a symphony of textures and flavors that perfectly complement one another.

As the cake chills in the refrigerator, the flavors meld together, and the texture of the graham crackers transforms into a soft and luscious consistency, reminiscent of cake layers without the need for baking. The result is a heavenly dessert that is light, airy, and bursting with citrusy goodness.

To finish, a generous drizzle of lemon glaze adorns the top of the cake, adding a final touch of sweetness and a hint of tartness that elevates the dessert to new heights. With its effortless preparation and irresistible flavor, the No Bake Lemon Icebox Cake is sure to become a favorite among dessert lovers everywhere.


8 ounces Cool Whip
2 packages (3.4 ounces each) instant lemon pudding mix
8 ounces of softened cream cheese
2.5 cups of milk
1/2 cup of lemon juice
1 teaspoon of vanilla extract
14 ounces of graham crackers


Prepare the Lemon Filling: In a large bowl, blend the softened cream cheese until smooth. Add the instant lemon pudding mix, lemon juice, and vanilla extract. Mix until combined. Gradually pour in the milk, continuing to mix until the mixture is smooth and thickened.

Layer the Cake: In a 9×13 inch baking dish, place a single layer of graham crackers, breaking them as needed to fit. Spread half of the lemon filling over the graham crackers evenly. Add another layer of graham crackers on top of the lemon filling. Spread the remaining lemon filling over the second layer of graham crackers. Finish with a final layer of graham crackers.

Add Topping: Spread the whipped topping over the top layer of graham crackers, covering the cake evenly.

Chill: Refrigerate the cake for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld together.

Serve: Once chilled and set, cut into squares and serve. Optional: garnish with lemon zest or thin lemon slices for added flair.

Enjoy the cool, lemony layers of your No Bake Lemon Icebox Cake as a delightful finish to any meal, or as a sweet snack to brighten your day!

Print Friendly, PDF & Email

Leave a Comment