Description
A delightful and refreshing dessert, this Lemon Icebox Cake is perfect for any occasion. Layers of graham crackers, lemon pudding, and whipped cream come together to create a light and tangy treat that will satisfy any sweet tooth.
Ingredients
Units
Scale
For the Whipped Cream:
- 3 cups heavy whipping cream
- 1/2 cup powdered sugar
For the 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
For Assembly:
- 21 graham crackers
Instructions
- Prepare Whipped Cream: In a large bowl, beat the heavy cream and powdered sugar until stiff peaks form. Set aside.
- Make Lemon Pudding Mixture: Beat cream cheese until fluffy. Add pudding mix, lemon zest, lemon juice, and salt. Mix until smooth. Slowly add milk and blend until combined. Fold in whipped cream.
- Layer the Cake: Spread a thin layer of pudding mixture in a 9×13-inch dish. Add a layer of graham crackers, then a third of the pudding mixture. Repeat layers twice more.
- Chill: Cover with plastic wrap and refrigerate overnight.
- Serve: Garnish with lemon zest before slicing and serving.
Notes
- This dessert tastes even better the next day after the flavors have had time to meld together.
- Feel free to customize this cake with your favorite pudding flavors or fruit additions.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 18g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
