No Bake Lemon Icebox Cake

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This no-bake lemon icebox cake is perfection. There is something about this classic, no-fuss dessert that makes people swoon.  Maybe it’s the creamy layers or maybe it’s the way the graham crackers magically turn into a soft, flaky layer.  Most likely, it’s both.   It’s just so good.

This lemon cake is both elegant and easy at the same time.

A glass dish with a square of lemon ice box cake.

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No baked lemon icebox cake is tart and lemony. It reminds you of summer and warmer temperatures. 

For this particular recipe, there is a surprise ingredient — Coffee-mate liquid creamer.  Coffee-mate’s smooth, creamy taste has been perfected to bring out the flavor in your coffee but it is also perfect for this sweet dessert. Find out more about all their yummy flavors.

If you’re looking for more amazing lemon recipes, try these Lemon Poppy Seed Scones, Italian Lemon Ricotta Cookies, and Frozen Lemonade Pie.

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A fork full of the lemon ice box cake with a slice of lemons on it.

Why We Love This Recipe for No Bake Lemon Icebox Cake Recipe

This recipe is so easy and great because it is a no-bake recipe. Filled with tempting layers of lemony cream. Plus since it is no-bake your kids can help make it too!

  • 15-Minute Prep: Make it in the morning and then let it set in the fridge for four hours.
  • Easy Ingredients: All found in the pantry, seven simple ingredients, most pantry staples.
  • Family Friendly: Kids love to eat it and help you make it too.

Ingredient Notes to Make Lemon Icebox Cake

Graham crackers, lemon pudding, sugar, whipped cream for the dessert.
  • Instant Lemon Pudding Mix: Two packages of 3.5 ounces each.
  • Cool Whip: An 8-ounce container, thaw before using.
  • Coffee-Mate: Liquid creamer, original, or any flavor that you enjoy.
  • Lemon: Fresh lemon juice and lemon zest.
  • Graham Crackers: One 16-ounce package for this No Bake Lemon Ice Box Cake.

See my recipe card below for a complete list of the ingredients with measurements.

Variations and Substitutions for this Easy No-Bake Dessert

This lemon icebox cake is the perfect dessert for summer picnics, parties, and gatherings. It is light and refreshing, tangy and so very delicious.

  • Coffee Mate: Extra creamy or even Italian Sweet cream are both good choices.
  • Whipped Topping: Make your own whipped cream if you like.

How to Make this No-Bake Lemon Icebox Cake

We’ve used fresh lemons for this no-bake summer dessert. It will make the best lemon icebox cake recipe.

These are the basic steps for making a no-bake cake. Refer to the full, printable recipe card below for detailed instructions.

Preparing the lemon filing.

Step 1: Combine

First, in a large bowl, whisk together the pudding mix, creamer, and lemon zest. Next, fold in the whipped topping.

Step 2: Layer

Then place a single layer of graham crackers on the bottom of a 13×9 baking dish.  You may need to break some of the crackers to completely cover the bottom of the baking dish. Next, pour 1/2 of the pudding mixture on top of the graham crackers.  Then spread into an even layer.

Layering the graham crackers and the filling for the lemon dessert.

Step 3: Repeat

Place another layer of graham crackers on top of the pudding mixture. Pour the remaining pudding on top of the graham crackers and spread into an even layer. Place a final layer of graham crackers on top of the pudding mixture.

Preparing the lemon frosting for the no bake ice box cake.

Step 4: Frosting

Begin by beating the butter, powdered sugar, 2 tablespoons of Coffee-mate liquid creamer, 2 tablespoons lemon juice, and 1 tablespoon lemon zest in a large bowl until smooth and creamy. Then spread frosting on top of graham crackers.

Step 5: Refrigerate the No Bake Lemon Ice Box Cake

Finally, cover lightly with plastic wrap and refrigerate for at least 4 hours.

Recipe FAQs the Best Lemon Icebox Cake Dessert Recipe

Yes, try using sugar free versions of the instant pudding mix and creamer. Also, use a fat free version of whip cream.

Of course. Make this lemon dessert even more lemony by adding a layer of lemon curd.

Yes! Make lemon icebox cake and freeze for one month.

Yes, of course, this no bake dessert can be made in advance and kept in the fridge. It can keep for 2 to 3 days.

Store in the 9×13 inch pan covered with foil or plastic wrap.

A piece of cake.

Expert Tips for Making This Creamy Lemon Summer Treat Recipe

  • Top: Candied lemon slices, blueberries or fresh raspberries are great to top the dessert.
  • Freeze: If the cake seems a little soft, it can be put into the freezer to set up.
  • Crumbs: Feel free to add crushed graham cracker crumbs.
  • Variation tip: Wafer cookies, nilla wafers or a thin crisp cookie can replace the graham crackers.

What to Serve with No-Bake Lemon Ice Box Cake

A fork full of the lemon ice box cake with a slice of lemons on it.
5 from 21 votes

No Bake Lemon Ice Box Cake

Yield: 24 servings
Prep: 15 minutes
Setting Time: 4 hours
Total: 4 hours 15 minutes
This no bake lemon ice box cake is perfection. There is something about this classic, no-fuss dessert that makes people swoon.  Maybe it’s the creamy layers or maybe it’s the way the graham crackers magically turn into a soft, flaky layer.
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⭐️ ⭐️ ⭐️ ⭐️ ⭐️Did you try this recipe? Please leave a star rating and review below!

Ingredients

  • 7 ounces instant lemon pudding mix, 2 boxes
  • 8 ounces frozen whipped topping, thawed
  • 3 cups Coffee-mate liquid creamer, original or Sweet & Creamy varieties
  • 2 tablespoons Coffee-mate, original or sweet & creamy
  • 2 tablespoons lemon zest, divided
  • 16 ounces graham crackers
  • ½ cup butter, softened
  • 1 ½ cups powdered sugar
  • 2 tablespoons lemon juice

Instructions

  • In a large bowl, whisk together the pudding mixes, Coffee-mate liquid creamer and 1 tablespoon of lemon zest. Fold in whipped topping until combined.
  • Place a single layer of graham crackers on the bottom of a 13×9 baking dish. You may need to break some of the crackers to completely cover the bottom of the baking dish.
  • Pour 1/2 of the pudding mixture on top of the graham crackers. Spread into an even layer.
  • Place another layer of graham crackers on top of the pudding mixture.
  • Pour remaining pudding on top of graham crackers and spread into an even layer.
  • Place a final layer of graham crackers on top of the pudding mixture.
  • To make the frosting, beat the butter, powdered sugar, 2 tablespoons of Coffee-mate liquid creamer, 2 tablespoons lemon juice and 1 tablespoon lemon zest in a large bowl until smooth and creamy.
  • Frosting will need to be somewhat thin to spread evenly. If frosting is too thick, add 1 teaspoon of Coffee-mate liquid creamer until desired consistency is reached.
  • Spread frosting on top of graham crackers.
  • Refrigerate for at least 4 hours before serving.

Estimated Nutritional Information

Calories: 208kcal | Carbohydrates: 36g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 225mg | Potassium: 106mg | Fiber: 1g | Sugar: 10g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Dessert
Cuisine: American

7 thoughts on “No Bake Lemon Icebox Cake”

  1. 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.

    Reply
  2. I love lemon and no-bake desserts and this is the best of both worlds! Pinned – thanks for sharing this at Creativity Unleashed!

    Reply
  3. 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.

    Reply

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