A no bake lemon icebox cake recipe with light, refreshing layers of lemon pudding, Cool Whip, and graham crackers, that’s topped with lemon zest and optional raspberries. It’s hands down the best summer dessert!

Why this recipe works

We wanted a light, creamy, and sweet dessert that requires no baking on a hot summer day, and this lemon icebox cake more than did the trick. It’s almost airy in texture, the way the graham crackers soak in the whipped pudding mixture. It’s absolutely dreamy! Oh, and it’s probably one of the easiest, best desserts to prepare ahead of time with 7 simple ingredients.

Icebox cakes are always a crowd pleaser when brought to summer get-togethers or BBQs. See our Strawberry Icebox Cake and Smores Icebox Cake for more ways to make this staple dessert!

RELATED: you might also like this recipe – Lemon Meringue Pie Bars

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

WHIPPED CREAM – We’ve used a container of Cool Whip thanks to its readiness, but you can easily whip up your own homemade whipped cream using heavy whipping cream, sugar, and vanilla extract. Beat on high until medium to stiff peaks form, being careful not to overbeat.

PUDDING – The pudding is the star of the show here. Be sure to grab instant lemon pudding mix. You will just need the powder and not the additional ingredients listed on the back of the box.

LEMON – Fresh lemons are best for this recipe, we don’t recommend pre-bottled lemon juice. Fresh lemon juice and lemon zest add so much flavor to this dessert!

How to Make Lemon Icebox Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Using a handheld mixer, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes.
To the same bowl add lemon pudding powder, vanilla extract, and lemon juice. Use a hand mixer again to blend until uniform in consistency and bright yellow.
Slowly pour in the milk and mix until minimal lumps are left.
Add the Cool Whip and fold in with a rubber spatula.
In a 9×13 casserole dish, spread 1/2 cup of pudding mixture onto the bottom, similar to how you would lasagna. Layer the crackers as best you can, in one layer. You may need to break pieces of graham crackers to fit the shape and close in the spaces of your casserole dish.
Pour 1/3 of the remaining pudding mixture on top of the graham crackers and spread evenly.
Repeat: graham crackers, pudding mixture, graham crackers, pudding mixture.
Freeze for 4 hours or refrigerate overnight.
Remove from the freezer and allow to sit for 15-20 minutes on the counter to soften before cutting. Finish with lemon zest and fresh raspberries. Serve immediately.

Frequently Asked Questions

What does softened cream cheese mean?

When a recipe calls for softened cream cheese, this means your cream cheese should be brought to room temperature. A great trick for bringing cream cheese to room temperature faster is to slice the cream cheese into cubes and separate, this allows the inside to soften as well. Leave on the counter for 20 minutes. Using softened cream cheese is essential for avoiding lumps in your dessert recipes.

Do I need the ingredients on the back of the pudding box as well?

No, you do not need the additional ingredients listed on the back of your instant pudding box. Our recipe includes the milk needed, as well as other ingredients that will whip up your pudding perfectly.

What can I use as garnish for lemon icebox cake?

We suggest curled or wedged lemon slices, graham cracker crumbs, raspberries, a dollop of whipped cream, blueberries, and lemon zest! All of these make great toppings for lemon icebox cake.

How do you store icebox cake?

Icebox cakes should be stored, covered, in the refrigerator for up to 5 days. It’s best between days 1-3 though, as the graham layer tends to soak in the surrounding ingredients the longer it sits. You can also freeze icebox cakes, simply wrap the pan in the plastic wrap followed by a couple layers of aluminum foil and store in the freezer for up to 2 months. Thaw in the refrigerator. If you plan on freezing it, I would recommend holding off on any fresh fruit garnishings.

Can you make lemon icebox cake ahead of time?

Absolutely! It’s even better when made a day in advance, actually. This gives the graham crackers plenty of time to soak in the whipped pudding mixture so it’s nice and soft when you’re ready to eat. Be sure to cover the top of the dish with an airtight lid or tightly wrap with plastic wrap and store in the refrigerator.

Why are they called icebox cakes?

Icebox cakes were popularized in the 1920’s and 30’s, when no bake desserts were booming. There are lots of different variations of icebox cakes, some use cookies (like our chocolate chip cookie icebox cake or Oreo icebox cake), whereas others use graham crackers as the base. The other ingredients remain mostly the same, like whipped cream and often times pudding. The simple to prepare stuff is what makes them so great.

The name “icebox cake” comes from old fashioned iceboxes, which are simply refrigerators (not a freezer like you would think!) minus the electric components. Iceboxes were typically insulated cabinets kept cool with blocks of ice. The process of chilling these cakes to help them firm up and set in iceboxes is where the name derives from. Simple as that! And we still enjoy them to this day.

Serving Suggestions

The sweet-tart combination of this lemon icebox cake makes it an irresistible no-bake summer dessert option for taking along to potlucks and get-togethers. Get ready to sink your teeth into a cloud of lemon bliss!

Icebox cakes should be served chilled. If you prep it the morning of or the night before and store it in the refrigerator, it’ll taste incredible! For a quicker turnaround, you can pop it in the freezer for around 4 hours. The graham cracker layers should be soft when you sink your fork in, that’s when you know she’s ready to go! Feel free to garnish with other fruits such as blueberries, blackberries, or strawberries.

More No-Bake Icebox Cake Recipes

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This post was originally published here on April 18, 2021.