Description
Creamy lemon icebox cake blends zesty citrus with velvety layers of sweet delight. Cool, refreshing dessert delivers tangy elegance perfect for summer gatherings you can enjoy with friends and family.
Ingredients
Scale
- 1/2 cup lemon juice (fresh, approx. from 3 large or 4 medium lemons)
- 2 1/2 cups milk
- 6.8 oz (2 boxes of 3.4 oz) instant lemon pudding mix
- 8 oz softened cream cheese
- 8 oz (1 container) Cool Whip
- 2 tsps vanilla extract
- 14.4 oz graham crackers
- Optional toppings:
- lemon zest
- raspberries
- lemon wedges or curls
- blueberries
- graham cracker crumbs
- whipped cream dollop
Instructions
- Prepare a hand mixer and a large mixing bowl to whip the softened cream cheese until it becomes airy and smooth, taking approximately 2 minutes.
- Incorporate the instant lemon pudding powder, vanilla extract, and lemon juice into the cream cheese, blending until the mixture transforms into a vibrant yellow shade with a consistent texture.
- Slowly introduce milk while continuously mixing to minimize potential lumps in the mixture.
- Use a rubber spatula to gently incorporate the Cool Whip, maintaining its light and fluffy characteristics during integration.
- Select a 9×13-inch casserole dish and spread a thin layer of pudding mixture across the bottom, creating a base foundation.
- Carefully arrange graham crackers over the pudding layer, strategically breaking pieces to create complete coverage and eliminate empty spaces.
- Methodically pour one-third of the remaining pudding mixture over the graham cracker layer, ensuring an even and uniform distribution.
- Repeat the layering technique, alternating between graham crackers and pudding mixture, maintaining consistent thickness throughout the cake.
- Transfer the assembled dessert to the freezer, allowing it to set for 4 hours or refrigerate overnight for optimal texture.
- Before serving, remove the cake and let it rest at room temperature for 15-20 minutes to soften, then elegantly garnish with lemon zest or fresh raspberries for a decorative touch.
Notes
- Make sure cream cheese is completely softened at room temperature to avoid lumps and ensure smooth blending.
- Chill your mixing bowl and beaters beforehand for extra-fluffy texture when whipping cream cheese.
- Use fresh lemon juice for brighter, more authentic citrus flavor instead of bottled alternatives.
- For a gluten-free version, swap graham crackers with gluten-free cookie options like almond flour or rice-based crackers.
- Create a lighter variation by using low-fat cream cheese and sugar-free pudding mix for reduced-calorie dessert.
- Experiment with different flavor pudding mixes like coconut or orange to create unique variations of this icebox cake.
- Let the cake sit at room temperature for precise 15-20 minutes before serving to achieve the perfect creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 293 kcal
- Sugar: 25 g
- Sodium: 193 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 38 mg