Lemon Pudding Icebox Cake
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 o layers of lemon pudding, graham crackers, and whipped topping. This is a great light dessert for any occasion!
Equipment
- mixer
Ingredients
- 2 3.4 ounce instant lemon pudding
- milk as direct on pudding mix
- 2 cups heavy cream
- honey graham crackers
- ½ cup powdered sugar
Instructions
- 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 8x10 or 9x13 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.
Notes
Store leftovers in a covered, airtight container in the refrigerator for up to 5 days.