This Lemon Icebox Cake layers creamy lemon pudding and graham crackers into a no-bake dessert that’s ready without turning on the oven. It sets up in the fridge while you do everything else for your cookout. This is the lemon dessert people ask me to bring every summer. If you love lemon treats in the summer, try my Lemon Blueberry Cookies or Lemon Brownies.
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Why this Recipe is a Keeper
This lemon icebox cake is a warm weather favorite for good reason.
- Simple Ingredients: Everything is easy to find at your local grocery store.
- Family Friendly: This dessert disappears fast at parties and holiday spreads.
- Adaptable: Adjust the ingredients to fit your tastes or dietary needs.
What Is an Icebox Cake?
Icebox cakes are made with layers of cream or pudding and crumbled cookies. They first appeared in cookbooks in the 1920s. They’ve stayed popular because they’re so easy to put together. You layer the ingredients, chill, and serve, no oven required.
Pro Tip
Add a swirl of raspberry, blueberry, or lemon curd between layers for extra flavor.
Ingredient Notes
A couple of ingredients give this cake its signature texture and flavor.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Instant Lemon Pudding Mix: This adds bright lemon flavor throughout the filling.
- Coffee-Mate Liquid Creamer: The creamer gives the filling its smooth, rich texture.
Variations and Substitutions
This icebox cake is easy to make your own.
➡️ Swap the Cookies: Use ginger snaps, shortbread, or vanilla wafers instead of graham crackers.
➡️ Make It From Scratch: Whip your own cream instead of using whipped topping.
➡️ Boost the Lemon: Add extra lemon zest and juice to the icing for more tang.
Special Equipment Needed To Make It Easier
A couple of tools make assembling this no-bake dessert easy.
- Offset Spatula: Use it to spread the icing evenly over the top layer.
- 13×9 Baking Dish: Freeze or refrigerate the cake right in the dish you build it in.
How to Make the Recipe
This icebox cake comes together in three stages.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Make the Filling. Whisk the pudding mixes with creamer and zest, then fold in whipped topping.
- Layer the Cake. Alternate graham crackers and pudding mixture in the baking dish.
- Frost and Chill. Spread the lemon icing on top and refrigerate until set.
Prep Ahead and Short Cut Tips
This dessert is perfect for making ahead of time.
➡️ Assemble a Day Early: Build the full cake a day before serving so it has plenty of time to set.
➡️ Freeze for Later: Freeze the finished cake for up to a month and thaw overnight before serving.
Can I Substitute Graham Crackers for Cookies?
Graham crackers are traditional, but you can experiment with other cookies. Vanilla wafers or digestive biscuits both work well. Just make sure the cookies are sturdy enough to hold up under the pudding layers. Thin, delicate cookies can turn mushy too quickly.
How to Store, Reheat and Use Leftovers
- Storing: Cover leftover cake tightly and refrigerate for two to three days.
- Reheating: This dessert is served cold and does not need reheating.
- Using Leftovers: Crumble leftover cake over my Frozen Lemonade Pie for an extra lemon layer, or serve slices alongside my Italian Lemon Ricotta Cookies.
Expert Tips for Making This Recipe
➡️ Top With Fresh Berries: Add fresh raspberries or candied lemon slices before serving.
➡️ Try Strawberry: Swap in strawberry pudding for a different flavor twist.
➡️ Freeze If Soft: Pop the cake in the freezer for a bit if it seems too soft to slice.
➡️ Spread Evenly: Even layers give you the most consistent flavor in every bite.
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No Bake Lemon Icebox Cake
Equipment
- Offset Spatula
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Ingredients
- 7 ounces Instant lemon pudding mix, 2 boxes
- 8 ounces Frozen whipped topping, thawed
- 3 cups plus 2 tablespoons Coffee-Mate liquid creamer, divided
- 2 tablespoons Lemon zest, divided
- 16 ounces Graham crackers
- ½ cup Butter, softened
- 1 ½ cups Powdered sugar
- 2 tablespoons Lemon juice
Instructions
- Whisk together the pudding mixes, 3 cups of the Coffee-Mate creamer, and 1 tablespoon of the lemon zest in a large bowl.
- Fold in the whipped topping until fully combined.
- Place a single layer of graham crackers on the bottom of a 13×9 baking dish, breaking crackers as needed to cover the bottom completely.
- Pour half of the pudding mixture over the graham crackers and spread into an even layer.
- Place another layer of graham crackers on top of the pudding mixture.
- Pour the remaining pudding mixture over the graham crackers and spread into an even layer.
- Place a final layer of graham crackers on top of the pudding mixture.
- Beat the butter, powdered sugar, remaining 2 tablespoons of Coffee-Mate creamer, lemon juice, and remaining 1 tablespoon of lemon zest in a large bowl until smooth and creamy.
- If the frosting is too thick to spread evenly, add 1 teaspoon of Coffee-Mate creamer at a time until it reaches a spreadable consistency.
- Spread the frosting on top of the graham crackers.
- Refrigerate for at least 4 hours before serving.
Christina’s Notes
-
- Chill the Full 4 Hours: The cake needs the full chill time to set firmly enough to slice cleanly.
- Cover Completely: Overlap graham cracker pieces so no gaps show through the layers.
- Use Room Temp Butter: Softened butter blends smoothly into the icing without lumps.
- Store Properly: Cover tightly and refrigerate leftovers for up to 2 to 3 days.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
This looks and sounds delish. I wish my hubby liked lemon desserts as much as I do. I would love for you to share at Bacon Time linky, if you have not already.
I love lemon and no-bake desserts and this is the best of both worlds! Pinned – thanks for sharing this at Creativity Unleashed!
Yummy! Lemon is one of my favs!
I am doing a giveaway ($119 value) on my blog and I would love for you to check it out
-Jennie
http://thediaryofarealhousewife.blogspot.com/
This looks like a really fun recipe, I’m a sucker for lemon desserts! I used coffee creamer in a panacotta recipe and it was divine.
I love ice box cakes. I’ve done this with strawberries and whipped cream, but haven’t tried it with lemon. Pinned.
This looks like a delicious and easy dessert. I’d love for you to come share at Simple Supper Tuesday.
http://www.hunwhatsfordinner.com/2014/03/simple-supper-tuesday-54_10.html
Wow Christina this looks absolutely incredible! Great recipe, thanks for sharing!