Lemon-Lime Icebox Cake – a delicious recipe with lime gelatin, lemon cake mix, Topping, tubs, lemon instant pudding, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water and set aside.
2
Mix and bake cake as directed in a 9-by-13-by-2-inch pan. Cool cake 20 to 25 minutes.
3
Poke holes through top of warm cake (still in pan) with a drinking straw. Space holes about 1 inch apart. With a measuring cup with a spout, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping.
4
Topping
5
In a chilled, deep bowl, mix either by hand or in a mixer the whipped topping mix, instant pudding and cold milk until stiff, 3 to 8 minutes. If using Cool Whip topping, mix in a blender with the instant lemon pudding mix and omit the milk. Mix well, about 5 minutes, scraping down sides of the bowl so the pudding mix is well incorporated.
6
Immediately frost cake and store in refrigerator at least four hours. Cake is best served chilled. Frosted cake may be frozen for a month or refrigerated for up to 2 weeks.
78
kcal
Calories
3
g
Fat
12
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 3-ounce package lime gelatin, 1 18.25-ounce-package lemon cake mix, Topping, 1 envelope whipped topping mix (2- to 2 1/2-cup yield) or two 8-ounce tubs of Cool Whip, and more.
Yes, Lemon-Lime Icebox Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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