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Lemon Icebox Cake

Bright, creamy layers and cool lemon flavor make every bite feel like a little Southern celebration. Made with simple grocery store staples and no baking at all, this chilled treat comes together with hardly any fuss.
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Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 15 servings
Calories: 259
Ingredients Method Notes

Ingredients
  

  • 6.8 ounces lemon instant pudding mix 2 boxes
  • 3 cups whole milk
  • 16 ounces whipped topping thawed and divided
  • 14.4 ounces graham crackers 1 box
  • fresh lemons optional

Method
 

  1. In a large bowl, whisk the instant pudding mix and milk together for 2 minutes.
  2. Fold in one container (8 ounces) of whipped topping until combined.
  3. Cover the bottom of a 9 x 13 baking dish with a single layer of graham crackers, breaking them as needed to fully cover the bottom.
  4. Spread half of the pudding mixture into an even layer over the graham crackers.
  5. Add another layer of graham crackers over the pudding layer.
  6. Spread the remaining pudding mixture evenly over the graham crackers.
  7. Top with a final layer of graham crackers.
  8. Spread the remaining whipped topping evenly over the top layer.
  9. Cover and refrigerate overnight or for at least 4 hours.
  10. Top with lemon slices and/or lemon zest before serving, if desired.

Notes

Store covered in the refrigerator for up to 4 days. Serve chilled with fresh lemon slices or lemon zest for a bright finishing touch.