Light and Fluffy Lemon Pudding Icebox Cake is a simple dessert recipe perfect for a light summer’s evening. This easy dessert recipe is made of layers of lemon pudding, graham crackers, and whipped topping. This is a great light dessert for any occasion!
I love lemon desserts and especially during summer! This lemon icebox cake is so easy to put together, you just need at least 4 hours for it to set up in the refrigerator.Jump to Recipe
- graham crackers
- lemon pudding mix
- heavy cream
- powdered sugar
Graham Cracker Layer
I used an 8×10 size pan to create this lemon ice box cake. I put a layer of graham crackers on the bottom of the dish. You can break the graham crackers as needed to cover the bottom of the pan. I used a honey graham cracker, I think it goes best with the lemon flavor. If you made a different flavor icebox cake you could use cinnamon or chocolate graham crackers.
I use a large bowl and add the instant lemon pudding mix and milk as directed on the package. I used an electric mixer and mix as directed on the instant pudding box. Once you’re finished mixing, place the bowl in the refrigerator until you’re ready to assemble the cake. If you prefer a tarter dessert, you could use lemon curd instead.
Whip The Cream
In my standing mixer, with the whisk attachment, I pour in the cream and powdered sugar. I start the mixer on low and then increase it to high. Beat until stiff peaks form. If you prefer to make this easier, you can buy a large tub of cool whip and use that instead.
Assemble the Lemon Pudding Icebox Cake
You have your graham cracker layer on the bottom of the pan. Now add half of the lemon pudding mixture to the top of the graham cracker layer. I find an offset spatula or the back of a spoon works great to spread the pudding over the graham cracker. Use your fingers to hold the graham cracker in place as needed. Once you get this layer down the rest are easier to spread.
Next, add half of the whipped cream on top of the lemon layer. Spread to cover the surface.
Now it’s time for another layer of graham crackers. Cover the whipped cream layer with the graham crackers.
Scoop the remaining lemon mixture on top of the graham crackers and spread to cover the surface.
Then finish with the rest of the whipped cream. Spread to cover the lemon layer.
I topped the whipped cream with some crumbled graham crackers.
Then place the icebox cake in the refrigerator for at least 4 hours or overnight. After sitting your cake will have this light and fluffy texture that is perfect for a hot summer day. This is a great no bake dessert. You can serve it as is, or top it with fresh raspberries or strawberries.
Lemon Pudding Icebox Cake
- 2 3.4 ounce instant lemon pudding
- milk as direct on pudding mix
- 2 cups heavy cream
- honey graham crackers
- ½ cup powdered sugar
- Prepare lemon pudding mixes as directed on the packaging for making pudding.
- Add cream and powder sugar to mixing bowl and gradually increase speed until it's on high. Whip until stiff peaks form.
- In an 8×10 or 9×13 pan, line the bottom of the pan with a layer of graham crackers.
- Put half of the lemon pudding on top of the graham crackers. Spread with an offset spatula or the back of a wooden spoon to cover all the graham cracker surface.
- Scoop half of the whipped cream on top of the lemon pudding and spread to cover.
- Add another layer of graham crackers to the top of the whipped cream.
- Scoop the rest of the lemon pudding on top of the graham crackers and spread to cover.
- Add the rest of the whipped cream and spread to cover the surface.
- Crumble half of a graham cracker and sprinkle it on top of the whipped cream top.
- Cover with plastic wrap and place in the refrigerator for at least 4 hours.