Description
Embark, on an adventure with our Lemon Icebox Cake, where the vibrant essence of summer meets the comforting familiarity of home in every delectable slice. This exquisite no-bake creation beautifully layers cream cheese, zesty lemon and delicate hints of vanilla amidst graham crackers resulting in a harmonious blend of textures and flavors. Each mouthwatering bite is truly a cause, for celebration. The tangy freshness of lemon perfectly complements the filling all balanced by the delightful crunch of graham crackers. Indulging in this dessert not only satisfies your tooth but also brings forth a moment of pure joy infused with citrus goodness to grace your table.
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 9×13 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
Transforming this Lemon Icebox Cake into a gluten-free delight is a breeze! Swap the regular graham crackers for a gluten-free variety readily available at most health food stores. These crackers have come a long way in terms of taste and texture, ensuring your cake will still have that beloved crunch and structure. For the pudding mix, be sure to check the label as some brands may contain gluten.
