No Bake Lemon Ice Box Cake

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no bake lemon ice box cake

 I love those no-bake eclair cakes (why in the world are they called eclair cakes? They don't really look or taste like an eclair!) because of their simplicity and deliciousness and I wanted something that was light and fresh for spring. This cake was a winner with everyone who tried it!

No Bake Lemon Ice Box Cake
Ingredients:
2 (3.5 oz) packages instant lemon pudding mix
1 (8 0z) container Cool-Whip
3 cups milk
1 (16 oz) package graham crackers

Lemon Frosting:
1/2 cup butter, softened
1-2 cups powdered sugar
2 tablespoons milk
2 tablespoons lemon juice

Directions:
In a large bowl, mix together the pudding mixes, Cool Whip, and milk.
Using a 9x13" pan, place a single layer of graham crackers on the bottom of the pan (you may have to break a few graham crackers so that the entire bottom of the pan is covered). Spread half of the pudding mixture evenly over the graham crackers. Place another single layer of graham crackers on top of the pudding and then layer the second half of the pudding on top of the crackers. Place one more single layer of graham crackers on top of the pudding.

Mix together ingredients for the lemon frosting and spread on top of the cake. Cover and place in the fridge for about 4 hours. We found that we like this cake even better then next day!

Looking for even more No Bake Desserts? Check out these 50 of our favorite No Bake Recipes!

50 no bake treats

Camille Sig

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  1. Deb says:

    Why mention the sickness with something that sounds so amazing? Total downer, but I might try to make this. No one wants to hear of a stomach flu right before a recipe. Mmmm vomit & lemon cake! Can’t wait! No.

  2. Angie says:

    Looks delicious. I want to try and make this for a large group. Does it set up firm enough before putting it in the fridge, that I could make this and layer it on a half sheet pan? I don’t want to attempt it, and have it drooping and sliding out of the pan!

  3. Elaine says:

    Just came back from the store to get ingredients to make this cake and I accidentally bought one box “instant” pudding and one box “cook & serve” pudding. Oops! Do you think it’s a problem to use one of each like that…or should I head back to the store and grab another box of instant?

  4. Cheryl says:

    I make the chocolate eclair cake that is similar to this. With that recipe you put a tub of chocolate frosting in the microwave for a minute then pour it over he cake. I’m going to try that with lemon frosting. I think it should work the same and it’s very quick and simple. I’vee been craving a lemon dessert. Can’t wait to try this one.

  5. divine says:

    looks yummy.,problem is can’t find a lemon pudding here in my place,help me for an alternative.thanks

  6. Rachel says:

    I made this for a potluck this weekend and it turned out great! I wish I’d had a lemon to slice up pretty on top of the cake though because it just seemed kind of pale and plain. But looks are deceiving because this was delicious!! I used a bit more lemon juice in the frosting to give it a little more kick!

    This would be good with any flavor of pudding. Just modify the frosting to compliment the pudding (vanilla or almond extract instead of lemon juice would be good, or a can of melted chocolate frosting).

  7. Allie says:

    I’ve got to try this! I have some push pop containers, I bet they would work – NO BAKE – you have to love anything LEMON, but NO bake, too. WIN WIN!

  8. dotti says:

    can you please tell me what cool whip is and grahams crackers ?? i live in australia and have not heard of them id apprecate it if possible absoloutly love all your ideas thanks dotti

  9. Christy says:

    Made this dessert for Easter Dinner and it was a hit! Made it the night before but it would have been fine made the morning of also. Doubled the Lemon juice in the icing to cut the sweetness a tad. Easy and delicious :-)

  10. Ulz says:

    This cake is AWESOME! I love the lemon and graham cracker taste. The frosting was extremely too sweet though..2 cups of powdered sugar is way too much. I added 1 1/2 cups and it was still too much. I had to doctor up my frosting with extra lemon juice and extra cool whip to decrease the sweetness. Very good recipe other than that. Thank you for sharing! Will be making this again.

    • Cyd says:

      Hi Selma, this dessert is fine in the fridge for a few days. Keep it covered well. Where this is a no bake dessert, you could easily cut the recipe in half and put it into a smaller dish. Original recipe calls for a 9 x 13. So if you have something about half that size it would be great.

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