This no-bake Lemon Icebox Cake is made with lemon pudding, cream cheese, graham crackers, Cool Whip, and fresh lemon juice.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I can tell you the exact moment this Lemon Icebox Cake won me over. It was 2:14 p.m. on a day so humid I could’ve wrung the air out like a dishcloth. I had no plans to bake—because, well, I value my sanity in the summer—but I did have a pile of lemons, a half-used box of graham crackers, and a very persistent craving for something cold, sweet, and lemony.
So I started layering. No real plan. Just vibes, a tub of Cool Whip, and a hopeful heart. I didn’t expect much. But then… after one overnight chill? I sliced into the softest, fluffiest, most refreshing dessert I’d ever made without breaking a sweat.
That first bite hit like childhood summers. Like lemonade stands and cheesecake, all rolled into one. It reminded me of my grandma’s old fridge desserts—the kind she made without recipes but with a whole lot of love and a “just taste it” philosophy.
And just like that, this Lemon Icebox Cake became my go-to. For potlucks. For birthdays. For those “I need dessert or I will cry” nights. It’s never let me down.
Why You’ll Love This Lemon Icebox Cake Recipe?
Let’s be real: there are a million lemon dessert recipes out there. But this Lemon Icebox Cake? It’s got that something. That effortless magic that makes people ask for seconds and then the recipe.
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It’s no-bake. No oven, no hot kitchen, no stress. A literal lifesaver during heat waves.
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It’s tangy and rich, but still light. Like a lemon cheesecake cloud.
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The texture? Think creamy pudding layered with soft, cake-like grahams. It melts in your mouth.
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You make it in one dish. No crusts to fuss with, no layers to frost.
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And it keeps getting better. I swear, this cake on Day Two is even more irresistible.
Honestly, if you’ve got a spoon and a fridge, you’re already halfway there.
Ingredient Notes:
Before we jump into the how-to, here’s a peek at what makes this Lemon Icebox Cake so good:
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Cream cheese (8 oz): Makes the filling smooth, rich, and just a little tangy. Room temp is key here.
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Lemon pudding mix (2 boxes, instant): The zesty base. Use instant, not cook-and-serve.
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Fresh lemon juice (½ cup): Bottled won’t cut it. Fresh gives that clean, bright flavor.
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Vanilla extract (2 tsp): Rounds out the citrus with a little cozy warmth.
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Milk (2½ cups): Helps bring everything together into creamy pudding heaven.
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Cool Whip (8 oz): Adds fluffiness and makes everything lighter and easier to spread.
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Graham crackers (1 box, about 14.4 oz): The “cake” part. They soften into delicious, pillowy layers.
Optional but encouraged toppings: lemon zest, fresh raspberries or blueberries, extra Cool Whip, or graham crumbs. Or, ya know, all of the above.
How To Make Lemon Icebox Cake?
Step 1: Fluff up that cream cheese
In a big bowl, beat your cream cheese until it’s light and smooth. This is your creamy base, so give it a minute or two.
Step 2: Add the zing
Mix in the lemon pudding, lemon juice, and vanilla. Don’t rush. The goal? A smooth, bright-yellow mixture that already smells amazing.
Step 3: Stir in the milk
Slowly pour in the milk while stirring. It’ll thin out at first, then start to thicken into glorious lemon pudding.
Step 4: Fold in the Cool Whip
Be gentle. No overmixing. Just fold until you’ve got a silky, fluffy filling that tastes like lemon clouds.
Step 5: Start layering
In a 9×13 dish, spread a thin layer of the filling on the bottom. Then graham crackers. Then more filling. Repeat until you run out of ingredients (or space). I usually get 3 layers of each, give or take.
Want To Save This Recipe?
Step 6: Chill out
Pop it in the fridge overnight or freeze it for 4 hours. Either way, let it rest. It needs that chill time to transform from “pudding on crackers” into full-blown cake magic.
Step 7: Serve with flair (or not)
Let it sit out for 15–20 minutes before slicing. Add toppings if you’re feeling extra, or dive in with a fork and no regrets.
Storage Options:
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Fridge: Keep it covered, and it’s good for up to 4 days.
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Freezer: Freeze in slices and thaw as needed. Totally works and saves you from late-night cake emergencies.
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Make ahead? YES. It’s even better the next day.
Variations and Substitutions:
This cake is versatile. It plays well with others. Try these:
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Swap grahams for Nilla wafers or shortbread cookies. Totally changes the vibe.
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Add fresh berries between layers. Looks fancy, tastes amazing.
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Use orange or lime juice instead of lemon. For a citrus remix.
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Try homemade whipped cream instead of Cool Whip. Just stabilize it with cornstarch or powdered sugar so it holds up.
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Gluten-free? Use GF grahams. Done and done.
What to Serve with Lemon Icebox Cake?
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Iced tea or lemonade: Perfect citrus pairing.
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Hot coffee or espresso: That bitter-sweet balance hits just right.
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Brunch spread: This next to quiche or fruit salad? Showstopper.
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As a midnight snack: No judgment. Been there.
Frequently Asked Questions:
Can I use bottled lemon juice?
You can, but please don’t. The fresh stuff makes all the difference.
Can I freeze the whole thing?
Absolutely. Just thaw it in the fridge overnight or let it sit out a bit before serving.
What if I don’t have Cool Whip?
You can sub in homemade whipped cream, just stabilize it and be gentle when folding.
This Lemon Icebox Cake isn’t fussy. It’s not showy. But man, does it deliver. It’s cool, creamy, tart, and sweet. It’s the kind of dessert that makes people pause mid-bite and go, “Wait—what is this and how soon can I have another piece?”
It’s easy enough to whip up on a whim and special enough to serve at a party. And maybe best of all? It gives you that little moment—standing at the fridge, fork in hand, savoring a chilled bite of citrusy goodness—that just makes everything feel better.
If you make it, let me know how it turns out. And hey, if you end up eating it straight out of the dish at midnight? Been there. You’re in good company.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lemon Icebox Cake
Ingredients
- 8 ounces cream cheese softened
- 6.8 ounces instant lemon pudding mix 2 boxes of 3.4 ounces each
- 1/2 c freshly squeezed lemon juice about 3 large lemons, or 4 medium lemons
- 2 tsp vanilla extract
- 2 1/2 c milk
- 8 ounces Cool Whip 1 container
- 1 box graham crackers 14.4 ounces
Optional Topping Ideas:
- Lemon zest
- Raspberries
- Sliced lemons wedged or curled
- Blueberries
- Graham crackers crumbs
- Dollop of whipped cream
Instructions
- To make the cream cheese base start by beating the cream cheese in a bowl until it becomes light and fluffy.
- For flavor infusion combine the lemon pudding mix, vanilla extract and lemon juice with the cream cheese. Stir them together until you have a uniformly yellow mixture.
- Slowly add milk to the bowl while continuously mixing ensuring that there are no lumps left in the mixture.
- Next gently fold in the Cool Whip using a rubber spatula until it is well incorporated.
- To begin layering spread a layer (1/2 cup) of the pudding mixture, on the bottom of a 9x13 casserole dish.
- Place a layer of graham crackers over the pudding mixture. If necessary break them to fit into the dish
- Repeat this process; pour one-third of the remaining pudding mixture, over the crackers spreading it evenly. Layer graham crackers followed by another layer of pudding mixture until you have used up all your ingredients.
- Chill the cake either by freezing it for 4 hours or letting it set in the refrigerator overnight.
- Before serving allow the cake to sit at room temperature for 15 to 20 minutes. You can garnish it with lemon zest and fresh raspberries if desired.
- I hope you savor every bite of that Lemon Icebox Cake!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
