Lemon Icebox Cake {Easy No-Bake Lemon Dessert Recipe}

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A ridiculously easy no-bake lemon icebox cake recipe, made using just 4 simple ingredients: lemon pudding mix, milk, Cool Whip, and graham crackers. The easy dessert is perfect for hot summer days, backyard BBQs, special occasions, or as a sweet treat following family dinner.

Slice of lemon pudding cake on a plate next to cake dish.

While some people (like me) call me no-bake desserts like these icebox cakes, I have seen them also referred to as a lemon lush or lemon dream dessert.

But, typically a lush has a cream cheese layer, which this particular recipe does not. (I do also have a lemon lush recipe if you would like something with a cream cheese layer.)

So, I think lemon icebox cake, lemon icebox dessert, or no-bake lemon pudding cake are better-suited names for this delicious treat.

Looking for a no-bake cheesecake? Check out this amazing no-bake cherry cheesecake or these no-bake strawberry cheesecake bars.

Lemon Pudding Cake with layers of graham crackers, lemon pudding, and Cool Whip. Topped with a raspberry.

I know, I know, who really cares what you call it? What matters is how it tastes, right?

Well, I can assure you that this lemon cake tastes incredible. Cool, light, and creamy lemon goodness. I love how it has just the right amount of lemon flavor so that it isn’t too lemony.

No Bake Lemon Pudding Cake with a few slices removed to show layers

If you love lemon desserts, you won’t be able to resist this lemon pudding icebox cake.

And just like our no-bake eclair cake and strawberry icebox cake, you won’t believe how easy it is to make. The hardest part is waiting the 4 hours for it to chill in the fridge!

Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Lemon instant pudding mix – Make sure you get instant pudding mix and not cook and serve pudding. For a milder lemon flavor, you can use one box of lemon pudding and one box of vanilla pudding.
Milk – Use whole milk for an extra creamy filling – although 2%, 1% or skim milk will work, too.
Cool Whip – Two 8 ounce tubs or one 16 ounce tub, thawed. Cool Whip or Cool Whip Lite both work well for this recipe.
Graham crackers – You will use just about the entire box of grahams for this recipe.

How to Make Lemon Ice Box Cake

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

The cake is made by simply alternating layers of graham crackers, lemon pudding, and Cool Whip.

Four image collage of steps to make the ice box lemon cake: mix pudding mixture in a bowl, layer graham crackers in baking dish, top with pudding mixture and repeat layers, top with cool whip and fresh berries.

Step 1. Mix to combine lemon pudding mix and milk. Fold half of the whipped topping into the lemon mixture.

Step 2. Cover the bottom of the pan with a layer of whole graham crackers. Break as needed to cover the entire bottom with a single layer. Next, spoon half the pudding mixture over the graham crackers and gently spread into an even layer. Repeat the layers once more then top with a final layer of graham crackers followed by the remaining whipped topping.

Step 3. Chill in the refrigerator for at least 4 hours, or until ready to serve. Garnish with fresh berries and/or graham cracker crumbs before serving, if desired.

Storage

If you are lucky enough to have any leftovers you can store them covered in the refrigerator for up to 4 days.

This no bake summer dessert also keeps well in the freezer for up to 3 months. Thaw in the refrigerator before serving. It’s delicious slightly frozen, though, so it doesn’t have to thaw completely.

Recipe Tips

Vary your toppings! Crushed vanilla wafers, lemon zest, and / or lemon slices would be perfect on top of this icebox lemon cake.
For neater slices, use a sharp knife to cut the lemon dessert while it’s slightly frozen.
Be careful when covering your cake. I used the lid that came with my 9 x 13 glass casserole dish but it wasn’t high enough and left a large hole in the top layer of my cake. Now that I know better I ordered an extra deep glass baking pan to use next time I make a no-bake cake… which will probably be next week, knowing me. You could use toothpicks and plastic wrap, too.

FAQ

Read on for answers to frequently asked questions (FAQs) to ensure your lemon icebox cake turns out perfect every time!

Can I make the lemon icebox cake in advance?

Absolutely! The lemon icebox cake is perfect for making in advance. It actually gets better with time as the flavors meld together. You can make it a day or two ahead and keep it refrigerated until serving.

Can I add other fruits or flavors to the lemon icebox cake?

Yes! This easy icebox cake recipe is versatile, and you can customize it to your liking. Adding fresh berries like fresh blueberries or strawberries between the layers can provide a burst of flavor and color. You can also experiment with adding a touch of vanilla extract to enhance the flavors.

Can I use homemade whipped cream instead of Cool Whip?

Yes, you can use homemade whipped cream. Simply whip 3 cups of heavy cream until stiff peaks form, then sweeten it with powdered sugar to taste. Keep in mind that homemade whipped cream isn’t stabilized like Cool Whip is, so the texture of your cake may be slightly different and it may not keep as well.

9 x 13 glass baking dish with lemon cake topped with raspberries

I hope that you enjoy this easy recipe!

More easy ice box cake recipes

Recipe

4.53 from 92 votes

Lemon Icebox Cake

Author: Jaclyn

Prep: 15

Chill Time 4

Total: 4 15

The absolute BEST lemon icebox cake recipe! All you need are 4-ingredients to make this easy and delicious no-bake lemon dessert.

Ingredients

▢ 6.8 ounces lemon instant pudding mix (2 boxes)
▢ 2 ½ cups milk
▢ 16 ounces whipped topping thawed and divided
▢ 16 ounces graham crackers (1 box)
▢ fresh raspberries optional topping

Instructions

In a large bowl, whisk instant pudding mix and milk together for 2 minutes. Fold in half of the whipped topping.
Cover the bottom of a 9 x 13 baking dish with a single layer of graham crackers. Add half of the pudding mixture and gently spread into an even layer. Repeat with another layer of graham crackers and then the rest of the pudding. Top with a final layer of graham crackers and the remaining whipped topping.
Cover and refrigerate overnight, or for at least 4 hours.
Top with fresh berries and/or graham cracker crumbs before serving, if desired.

Notes

Store covered in the refrigerator for up to 4 days.

Nutrition

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46 Comments

I took this to a potluck today at church. This was the only dessert that was completely gone at the end – and people were begging for the recipe! This is definitely a winner!!

Looks absolutely amazing and would be perfect for summer parties or even a weekend brunch. Love how easy to follow your recipe is.

Do you think it would make any difference if cooked lemon pudding (cooled) was used in place of instant?

Jaclyn Shimmel says:

09/22/2019 at 10:02 am

While I haven’t tried it myself, I think that homemade pudding would work fine as well! If you do decide to give it a try, I would love to hear how it comes out 🙂

Reply

Made for Thanksgiving. Yum

Hi! We don’t have tubs of whipped topping where I liv and it’s also hard to find graham crackers. Not sure if using one packet of dream whip and preparing it myself will be enough? Also, can I use digestive biscuits as a substitute to the graham crackers? Super excited to try this!

Jaclyn Shimmel says:

11/30/2020 at 9:24 am

Hi Zoya! While I have not tried preparing an icebox cake with Dream Whip or digestive biscuits, I just looked them both up and they seem like they would be good alternitives to Cool Whip and graham crackers! If you do decided to give it a try pleasae come back and let us know how it comes out 🙂 Enjoy!

Reply
1. Anonymous says:
  
  11/30/2020 at 3:43 pm
  
  Thank you! I’ll definitely let you know how it turns out. ❤️

I made this and folded in the juice of 2 very small lemons and a little lemon zest to the Cool Whip. It brought the dessert up a notch in my opinion. Also, I used the Lite Cool Whip and it worked great, nobody could tell any difference. I took this to work and just a few minutes before time to get the desserts out, I had put some whole fresh strawberries in a single layer on a baking and let them get really cold and firm, but not completely frozen. I slit an X on each strawberry & put just a tad of the lemon pudding (that I had “stolen” from the bottom layer of the dessert LOL!) in each strawberry slit. If I do say so myself, it dressed up the dessert and getting a strawberry in every slice of the dessert was wonderful. I only wish I had taken a pic before the vultures struck, LOL! People, even several men, begged me for the recipe! That always makes me feel good! I think the next time I make it, and if strawberries are still in season, I may put a whole layer of sliced strawberries as a middle layer. I may even venture out & add some confection powdered sugar & cream cheese to the cool whip. Lemon & strawberry are my fav flavors for pie-like desserts. So many great variations can be made to this outstanding dessert! But it is definitely a perfect dessert just as it is written- no changes necesssry. My hubby teased me saying “NO pecans in this dessert?? I’m shocked!” He knows I love pecans & mom’s crop was great this year! Not sure how many quart bags we put up but it was a lot! So glad not to have to buy any this year! Since retiring last year, I have found myself more adventurous in the kitchen- & the hubby is loving it! THANK YOU for a great recipe!!