Lemon No-Bake Icebox Cake – a delicious recipe with milk, graham crackers, butter, powdered sugar, milk, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a 9x13 inch pan with parchment paper or aluminum foil (to help get cake out after freezing).
2
Cover pan completely with one layer of graham crackers, breaking the grahams into smaller pieces to fill gaps.
3
In a large bowl, combine pudding packets, Cool Whip, and milk. Pour half the mixture evenly over the graham crackers.
4
Add another layer of graham crackers, top with remaining pudding mixture, and one final layer of graham crackers.
5
In a separate bowl, combine softened butter, milk and lemon juice to make frosting. Start with 1 cup of powdered sugar, mix completely. Continue to add more powdered sugar until the frosting is at the desired consistency.
6
Spread frosting evenly over the cake. Cover and freeze for at least 4 hours, or overnight.
7
Remove from freezer. Slice, serve and enjoy!
610
kcal
Calories
31
g
Fat
76
g
Carbs
11
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 8 ingredients. The key ingredients include: 2 (3 1/2 ounce) packages instant lemon pudding mix, 1 (8 ounce) container Cool Whip, 3 cups whole milk, 1 (16 ounce) package graham crackers, and more.
Yes, Lemon No-Bake 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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