Description
Creamy lemon icebox cake made with layers of graham crackers, lemon pudding, and whipped topping. A refreshing no-bake summer dessert perfect for gatherings and warm days.
Ingredients
Scale
2 boxes instant lemon pudding mix
3 cups cold milk
1 container whipped topping
1 package graham crackers
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
Lemon slices for garnish (optional)
Instructions
1. Whisk lemon pudding mix and milk until thickened.
2. Fold in whipped topping, lemon zest, and lemon juice.
3. Layer graham crackers in baking dish.
4. Spread lemon mixture over crackers and repeat layers.
5. Refrigerate at least 6 hours or overnight before serving.
Notes
Best chilled overnight.
Store refrigerated.
Can be frozen for firmer texture.
Garnish with lemon slices before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 24 g
- Sodium: 340 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg