Lemon Ice Box Cake

Lemon ice box cake is an easy, no-bake treat with bright, tangy lemon flavour and creamy texture – perfect for any summer gathering.

If you’re looking for an easy-to-make treat, Lemon Ice Box Cake is the perfect solution.

This no-bake dessert is simple to prepare and tastes absolutely amazing. With its bright, tangy lemon flavour and creamy, smooth texture, it’s sure to be a hit at any gathering or just as a delightful treat to enjoy at home.

Plus, you don’t even need to turn on the oven—perfect for those warm summer days. Let’s dive into this simple yet scrumptious recipe!

Storage and Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake may also be frozen for up to a month; just thaw in the refrigerator before serving.

This cake is perfect for making ahead of time. It actually tastes better after it has chilled for several hours or even overnight, allowing the flavours to meld together and graham crackers to soften to a cakey texture.

Ingredients & Substitutions

Pudding Mix – You will need lemon pudding mix, or substitute with homemade lemon pudding.

Milk – Whole milk will give the best flavour and texture but any milk you prefer will work.

Cool whip – Frozen whipped topping is best here. I generally prefer real whipped cream, but whipped topping doesn’t fall as easily. You could substitute with homemade stabilised whipped cream.

Graham crackers – I highly recommend using the good graham crackers. I find the no-name brand ones aren’t quite the same. You could also use lemon shortbread cookies for more of a lemon kick.

Lemon – The zest of the lemon, and little lemon triangles are great as a garnish, but also allows for a squeeze of fresh lemon juice for anyone who wants more tang. You could also substitute some of the milk with lemon juice, just mix into the prepared pudding before adding the whipped topping.

Looking for More Lemon Desserts?

Check out more of my favourite lemon dessert recipes!

This is the best lemon bars recipe you’ll ever make! Tart, sweet, and delicious with buttery shortbread crust – perfect for any occasion.

This is the best, classic recipe for Lemon Cupcakes that are soft, fluffy and full of sweet and tangy lemon flavour.

Lemon curd donut holes are a lemony delight – soft donut holes are filled with sweet and tart lemon curd, and covered with a sugar glaze.

The Perfect Summer Dessert: Lemon Ice Box Cake

Yields: 16 Servings | Prep time: 15 Minutes | Chill time: 4 Hours

Ingredients:

• 2 boxes (3.4 oz ea) instant lemon pudding mix
• 3 Cups Whole milk
• 16 oz Cool whip, divided
• 14.4 oz Graham crackers
• Fresh lemons

Directions:

Prepare instant pudding as directed, using only 3 cups of milk. (Image 1) Once the pudding is ready, fold in an 8 oz container of Cool Whip until well combined. (Image 2)

In a 9 x 13-inch baking dish, create a single layer of graham crackers, breaking them as needed to cover the bottom completely. (Image 3) Spread half of the pudding mixture evenly over the graham crackers. (Image 4)

Add another layer of graham crackers on top of the pudding, (Image 5) followed by the remaining pudding mixture, spreading it out smoothly. (Image 6)

Finish with a final layer of graham crackers (Image 7) and spread the remaining Cool Whip over the top.(Image 8) Cover the dish and refrigerate for at least 4 hours, or preferably overnight.

Before serving, garnish with lemon slices and/or lemon zest if desired.