Icebox Lemon Cake Recipe

Prep: 15 mins – Chilling: 4 hrs – Total: 4.25 hrs

Ingredients

  • 2 3.5oz instant lemon pudding mix (dry, unprepared)
  • 2 1/2 cups milk
  • 1 TBS lemon zest
  • 8 oz cool whip (thawed, divided)
  • 3 1/2 sleeves graham crackers

Instructions

  1. Place a layer of graham crackers, into the bottom of a 9×13 pan. Set the graham crackers side by side to cover the whole bottom of the pan. Break graham cracker pieces as needed to fill the whole pan.
  2. Stir together your dry pudding mix and milk in a large bowl for about 2 minutes till it starts to thicken.
  3. Fold in the lemon zest and 1/2 cup of the cool whip until mixed throughout. Set aside.
  4. Carefully spread half of the pudding mixture over the top of the graham crackers. Spread evenly to the edges.
  5. Place another layer of graham crackers to cover the pudding completely and go to the edges of the pan.
  6. Spread the remaining pudding over the top of the graham crackers, evenly to the edges.
  7. Add final layer of graham crackers, placed evenly over the pudding.
  8. Spread remaining cool whip over the top of the final layer of graham crackers, evenly to the edges.
  9. Cover the cake with plastic wrap and set in the fridge for 4 hours, up to overnight.
  10. **Or place ice box cake in the freezer. Remove from freezer and allow to come to room temperature for about 15 minutes before serving.
  11. Slice and serve.

This delicious recipe and photos were created by lmld.org, we simply shared it. Check them out for more great ideas!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s