Description
This Lemon Icebox Cake is a refreshing and citrusy dessert that is perfect for summer gatherings or any time you’re craving a sweet treat with a zesty twist.
Ingredients
Units
Scale
For the Cake:
- 3 cups heavy whipping cream
- 1/2 cup powdered sugar
- 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
- 21 graham crackers
Instructions
- Prepare Whipped Cream: In a large bowl, beat the heavy cream and powdered sugar until stiff peaks form. Set aside.
- Mix Cream Cheese and Flavorings: In another bowl, beat cream cheese until fluffy. Add pudding mix, lemon zest, lemon juice, and salt. Mix until smooth.
- Add Milk and Fold: Slowly add milk to the pudding mixture, then fold in the whipped cream until well combined.
- Layer Graham Crackers: In a 9×13-inch dish, spread a layer of pudding mixture, followed by a layer of graham crackers. Repeat layers.
- Chill Overnight: Cover the dish with plastic wrap and refrigerate for at least 24 hours.
- Garnish and Serve: Before serving, top with lemon zest. Slice and enjoy!
Notes
- This cake is best served chilled.
- You can customize the flavor by using different pudding mixes.
- Feel free to add fresh berries for a pop of color and extra freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 18g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg