Lemon Icebox Cake
Bright, creamy, and bursting with lemony goodness, this no-bake lemon icebox cake is everything you want in a warm weather dessert! It’s cool, refreshing, and comes together with just a few simple ingredients, no oven required!
Servings: 12 Pieces
Calories: 195kcal
Equipment
- 8x8 inch baking dish
- Mixing Bowls
Ingredients
- 14 oz Can of sweetened condensed milk
- 1 tub Cool Whip About 4 cups
- ½ cup Lemon Juice Fresh or bottled
- 1 tablespoon Lemon zest
- 18-20 Graham crackers
Instructions
- In a large bowl, whisk together the sweetened condensed milk, whipped topping, lemonjuice, and lemon zest until smooth and slightly thickened.
- In a 9x13-inch dish, spread a thin layer of lemon filling on the bottom. Add a layer of graham crackers, breaking pieces to fit if needed. Spread a generous layer of lemon filling over the crackers.
- Repeat layers until you run out, finishing with a top layer of lemon filling. Cover and refrigerate for at least 4–6 hours (or overnight) so the graham crackers soften into a cake-like texture.
- Top with extra lemon zest or dollops of whipped cream if desired. Slice and enjoy chilled!
Notes
- For a thicker icebox cake, use an 8x8 inch baking dish.
- I like using honey graham crackers, but feel free to use cinnamon graham crackers or even gluten free graham crackers.
- If you prefer to not use cool whip, feel free to make your own homemade whipped cream. You'll need about 4 cups of whipped cream.
Nutrition
Calories: 195kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 180mg | Potassium: 160mg | Fiber: 1g | Sugar: 23g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg