Name: Lemon Ice Box Cake Recipe
Prep time: 260 min
Total time: 260 min
Ingredients: 2 (3.5 ounce) packages instant lemon pudding mix; 8 ounces cool whip (1 container); 3 cups milk; 16 ounces graham crackers (1 package); ½ cup butter; 1 ½ cups powdered sugar; 2 Tablespoon milk; 2 Tablespoon lemon juice

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I love our No-Bake Eclair Cake Recipe and decided to mix it up with lemon – and this No Bake Lemon Ice Box Cake was born!

It is the perfect light dessert that requires no heat AT ALL – so it’s perfect for hot summer days.

Recipe Ingredient Notes

To make Lemon Ice Box Cake, you will need the following ingredients:

Instant Lemon Pudding Mix
Cool Whip
Milk
Graham Crackers
Butter
Powdered Sugar
Lemon Juice

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

How to make Lemon Ice Box Cake

In a large bowl, mix together the pudding mixes, Cool Whip, and milk.
In a 9 x 13 inch pan, place a single layer of graham crackers on the bottom of the pan (you may need 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 those crackers.
Place one more single layer of graham crackers on top of the pudding.
Mix together ingredients for the lemon frosting and spread over all.
Cover and place in the fridge for about 4 hours.

Would cook and serve pudding work?

For this recipe, cook and serve pudding would not work. You need to use instant pudding for this recipe.

Storage Suggestions

If you manage to have any leftover cake, these can store well if prepped appropriately. Here is how you can store it:

Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.

Enjoy More Delicious Ice Cream Cakes Recipes

Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.

A slice of Lemon Ice Box Cake topped with thinly sliced lemon and raspberries.

Lemon Ice Box Cake Recipe

5 from 11 votes

Layers of fluffy lemon pudding, graham crackers, and a fresh lemon frosting – this No Bake Lemon Ice Box Cake is a always family favorite!

15 Servings

Prep Time 4 20

Total Time 4 20

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Ingredients

▢ 2 (3.5 ounce) packages instant lemon pudding mix
▢ 8 ounces cool whip, 1 container
▢ 3 cups milk
▢ 16 ounces graham crackers, 1 package

Lemon Frosting

▢ ½ cup butter
▢ 1 ½ cups powdered sugar
▢ 2 Tablespoon milk
▢ 2 Tablespoon lemon juice

Equipment

Instructions

In a large bowl, mix together the pudding mixes, Cool Whip, and milk.
In a 9 x 13 inch pan, place a single layer of graham crackers on the bottom of the pan (you may need 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 those crackers.
Place one more single layer of graham crackers on top of the pudding.
Mix together ingredients for the lemon frosting and spread over all.
Cover and place in the fridge for about 4 hours.

Notes

We found that we like this cake even better then next day.

Nutrition

Calories: 284 kcal · Carbohydrates: 41 g · Protein: 4 g · Fat: 12 g · Saturated Fat: 6 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 24 mg · Sodium: 287 mg · Potassium: 141 mg · Fiber: 1 g · Sugar: 24 g · Vitamin A: 298 IU · Vitamin C: 1 mg · Calcium: 100 mg · Iron: 1 mg

Cuisine: American

Cost: $10

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

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.

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!

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?

Sinea Pies says:

Love this recipe. The lemon and graham crackers are so tasty together. No bake? Doesn’t get any better than this.

Blessings,
Sinea
Ducks ?n a Row

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.

divine says:

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

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).

Cyd says:

You will need instant. There is a huge difference.

todd says:

Vanilla pudding with lemon extract

Krista Low says:

Simple, easy, and absolutely delish. Love this recipe, I know it will be a crowd pleaser 🙂 Krista @ A Handful of Everything

Nichi - The Mandatory Mooch says:

This post is being featured on my Lemon Love 50 recipe round up. Thanks for previously linking it to my Tasty Thursdays party. Enjoy!! Nichi
http://mandatorymooch.blogspot.com/2013/07/fantastic-fruit-series-week-1-lemon-love.html

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!

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

Jennifer says:

It says 1-2 Cups of powdered sugar… Is it one cup or two?..

Cyd says:

Two!

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 🙂

Peggy says:

love Lemon Icebox Cake

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.

Selma Cantor says:

I am only one person in the household. Can’t wait to try it. How long will this keep in the frig? Do you think I could half the recipe and still get a good result?

selma6129@comcast.net

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.

Barbara Dinkins says:

I just tried this & My Icing Looked gritty What did I do Wrong ? Thinking about Getting Lemon Cake icing & use it on Top , Need this for Church in the Morning HELP 10/17/15 Help !!

April says:

I have made ice box cakes very similar to this and it really needs to be in a cassrrole dish with raised sides

Marlene says:

confectioner sugar is powdered sugar, sometimes people get it mixed up with regular sugar.

Terra E says:

HELL! I’m in the process of making the frosting and it’s curdling! I have no idea what I did wrong. I followed the recipe exactly. On my way to the store to grab more ingredients for the frosting. Please let me know what to do to sure my frosting is smooth. Making this for Easter tomorrow! Thank you!!

Terra E says:

I meant HELP! =)

Kim F says:

Made this last night but bought cook and serve pudding instead of instant. I imagine that’s why it was too liquidy… So I put it in the freezer for a couple hours, then spread it on the crackers like soft serve. I then put the whole thing in the freezer overnight. Moving it over to the fridge and hopefully in a couple hours it will be soft enough to cut but not soup!

Cyd says:

Hi Terra, We have never had a problem with the frosting curdling. The butter is softened to room temp, not melted. Hope it all turns out for you!

Brenda says:

Has anyone made it without the frosting? I can do without the extra sugar.

Ellen says:

Once it’s frozen for 4 hours and you serve it, where do you put the leftovers? Freezer or ice box?

Brenda says:

Never mind! Made it without the frosting. Excellent!

Cyd says:

We keep it in the fridge, it doesn’t last too long at our house!

Kimberly Mueller says:

My 16 yr old son made the No Bake Lemon Icebox Cake for a church event last night. It was delicious. He did cut back almost 1/2 the confectioner’s sugar and he did add extra fresh organic lemon juice. I am so proud of him. It was a big hit!

Kimberly Mueller says:

my 16 yr old used 1/2 the sugar and it was delicious. he even added extra lemon juice to the frosting. his was thinner than the picture, but unbelievably yummy!

Lisa says:

This looks amazing! Perfect for Meyer’s lemons. I saw vanilla graham crackers the last time I was at the grocery store; I think I’ll give those a try with this. Thanks for such great recipes!

Kay says:

I wanted a more pronounced lemon taste and zest alone wasn’t doing it, so I added 1-1/2 packages unsweetened lemonade Kool Aid. It really upped the flavor and added some nice yellow color, too. Highly recommend!

Amy says:

I bought both cook & serve. Do you think I could make the pudding on the stove according to the directions on the package and assemble with the graham crackers and cool whip according to the recipe?

Cyd says:

You could try it. I really don’t know how it will all work out since we have only made it with instant. Be sure it’s completely cooled like instant pudding would be before adding the cool whip. If you add the cool whip to the warm pudding it could be a disaster. Best of luck to you!

mel says:

how does anyone define “Mix”? as in mix together the pudding mixes, Cool Whip, and milk
I beat for about 3 minutes kind of like how you would for pudding and then I couldn’t spread I got more of a drop on it and the frosting
good but curious
thanks

Lori says:

I am looking forward to making this yummy cake, but I too am a bit confused by “mix”. Do you simple stir the ingredients together? No beating with mixer? Also, Cool Whip-frozen or thawed? makes a difference I’m sure.

Cyd says:

We used a hand mixer when mixing together the pudding mixes, cool whip and milk. The cool whip should be thawed.

Gail says:

My friend just made this and she decorate the top with raspberries

mel says:

How long did you mix it?

Cyd says:

Just until mixed well and it starts to thicken. When you spread it over the graham crackers, it is thick. Spread it carefully to keep the graham crackers in place.

Donna says:

Can you keep frozen for s couple of days before serving?

Cyd says:

This will be fine for a few days frozen. Be sure you keep it covered well when it is in the freezer.

GCW says:

How long does it need to be out of the freezer before being ready to serve? Thank you!

Cyd says:

I would think 1 hour should be fine. You just need to be able to easily cut it with a knife. You can always stick it back in the fridge after it’s thawed to keep it cold. Hope this helps. 🙂

Donna Howard says:

Enjoyed this dessert very much!! I made it for Easter family dinner. Very good lemon taste not too hard to make. Will make again

Melissa says:

Did you try store bought lemon frosting?

Lindsey says:

Can you possibly use whip cream instead of cool whip?

Momma Cyd says:

A stabilized whipped cream would probably work best. Here is a link – https://www.365daysofbakingandmore.com/stabilized-whipped-cream/

Lynda Buchholz says:

Can this be frozen in individual portions?

Momma Cyd says:

Sure, you can freeze it in any size portions.

Becca says:

I made this recipe for Easter and it was a huge success!! I absolutely loved it. I’ve never made pudding with cool whip before, but I will definitely use it in the future.

Krys says:

I make a quick lemon frosting (and chocolate, vanilla) with the instant pudding mix, milk, and Cool Whip. This is the same filling you are using, and I love it so this is a contender for a birthday cake next week – need something easy as it is hot and we are temporarily living in a place with a tiny kitchen, it’s not practical for more complicated baking. Thanks!

Margaret L says:

I have made the Éclair Cake many times with vanilla pudding and chocolate frosting on top. This is a nice change! I did add 1-2 tsp. more milk and lemon juice to frosting so easy to spread and added lemon zest. I think this would be delicious with Biscoff cookies instead of graham crackers.

Momma Cyd says:

Yes, anything with Biscoff cookies is a win!!

Tracy says:

Just loose graham cracker crumbs? No need to mix with butter? Thanks.

Momma Cyd says:

Place the whole graham crackers in the bottom and break some up to cover the bottom of the entire pan. The pudding softens the graham crackers and it’s just like an eclair. We also have a regular eclair cake which is absolutely amazing. Here is the link – https://www.sixsistersstuff.com/recipe/no-bake-eclair-cake/

Gail Milliron says:

Took this to a family gathering. I was embarrassed to lay claim. It was terrible, especially compared to coconut cream pie, wild blueberry crumple pie, homemade peanut butter and chocolate chip cookies. Diplomacy – cousin said he wasn’t going back for seconds. Tossed the remainder when we got home.

Join The Discussion

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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.
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!
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?
Sinea Pies says:

Love this recipe. The lemon and graham crackers are so tasty together. No bake? Doesn’t get any better than this.

Blessings,
Sinea
Ducks ?n a Row
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.
divine says:

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

You will need instant. There is a huge difference.
todd says:

Vanilla pudding with lemon extract
Krista Low says:

Simple, easy, and absolutely delish. Love this recipe, I know it will be a crowd pleaser 🙂 Krista @ A Handful of Everything
Nichi - The Mandatory Mooch says:

This post is being featured on my Lemon Love 50 recipe round up. Thanks for previously linking it to my Tasty Thursdays party. Enjoy!! Nichi
http://mandatorymooch.blogspot.com/2013/07/fantastic-fruit-series-week-1-lemon-love.html
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!
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
Jennifer says:

It says 1-2 Cups of powdered sugar… Is it one cup or two?..
Cyd says:

Two!
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 🙂
Peggy says:

love Lemon Icebox Cake
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.
Selma Cantor says:

I am only one person in the household. Can’t wait to try it. How long will this keep in the frig? Do you think I could half the recipe and still get a good result?

selma6129@comcast.net
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.
Barbara Dinkins says:

I just tried this & My Icing Looked gritty What did I do Wrong ? Thinking about Getting Lemon Cake icing & use it on Top , Need this for Church in the Morning HELP 10/17/15 Help !!
April says:

I have made ice box cakes very similar to this and it really needs to be in a cassrrole dish with raised sides
Marlene says:

confectioner sugar is powdered sugar, sometimes people get it mixed up with regular sugar.
Terra E says:

HELL! I’m in the process of making the frosting and it’s curdling! I have no idea what I did wrong. I followed the recipe exactly. On my way to the store to grab more ingredients for the frosting. Please let me know what to do to sure my frosting is smooth. Making this for Easter tomorrow! Thank you!!
Terra E says:

I meant HELP! =)
Kim F says:

Made this last night but bought cook and serve pudding instead of instant. I imagine that’s why it was too liquidy… So I put it in the freezer for a couple hours, then spread it on the crackers like soft serve. I then put the whole thing in the freezer overnight. Moving it over to the fridge and hopefully in a couple hours it will be soft enough to cut but not soup!
Cyd says:

Hi Terra, We have never had a problem with the frosting curdling. The butter is softened to room temp, not melted. Hope it all turns out for you!
Brenda says:

Has anyone made it without the frosting? I can do without the extra sugar.
Ellen says:

Once it’s frozen for 4 hours and you serve it, where do you put the leftovers? Freezer or ice box?
Brenda says:

Never mind! Made it without the frosting. Excellent!
Cyd says:

We keep it in the fridge, it doesn’t last too long at our house!
Kimberly Mueller says:

My 16 yr old son made the No Bake Lemon Icebox Cake for a church event last night. It was delicious. He did cut back almost 1/2 the confectioner’s sugar and he did add extra fresh organic lemon juice. I am so proud of him. It was a big hit!
Kimberly Mueller says:

my 16 yr old used 1/2 the sugar and it was delicious. he even added extra lemon juice to the frosting. his was thinner than the picture, but unbelievably yummy!
Lisa says:

This looks amazing! Perfect for Meyer’s lemons. I saw vanilla graham crackers the last time I was at the grocery store; I think I’ll give those a try with this. Thanks for such great recipes!
Kay says:

I wanted a more pronounced lemon taste and zest alone wasn’t doing it, so I added 1-1/2 packages unsweetened lemonade Kool Aid. It really upped the flavor and added some nice yellow color, too. Highly recommend!
Amy says:

I bought both cook & serve. Do you think I could make the pudding on the stove according to the directions on the package and assemble with the graham crackers and cool whip according to the recipe?
Cyd says:

You could try it. I really don’t know how it will all work out since we have only made it with instant. Be sure it’s completely cooled like instant pudding would be before adding the cool whip. If you add the cool whip to the warm pudding it could be a disaster. Best of luck to you!
mel says:

how does anyone define “Mix”? as in mix together the pudding mixes, Cool Whip, and milk
I beat for about 3 minutes kind of like how you would for pudding and then I couldn’t spread I got more of a drop on it and the frosting
good but curious
thanks
Lori says:

I am looking forward to making this yummy cake, but I too am a bit confused by “mix”. Do you simple stir the ingredients together? No beating with mixer? Also, Cool Whip-frozen or thawed? makes a difference I’m sure.
Cyd says:

We used a hand mixer when mixing together the pudding mixes, cool whip and milk. The cool whip should be thawed.
Gail says:

My friend just made this and she decorate the top with raspberries
mel says:

How long did you mix it?
Cyd says:

Just until mixed well and it starts to thicken. When you spread it over the graham crackers, it is thick. Spread it carefully to keep the graham crackers in place.
Donna says:

Can you keep frozen for s couple of days before serving?
Cyd says:

This will be fine for a few days frozen. Be sure you keep it covered well when it is in the freezer.
GCW says:

How long does it need to be out of the freezer before being ready to serve? Thank you!
Cyd says:

I would think 1 hour should be fine. You just need to be able to easily cut it with a knife. You can always stick it back in the fridge after it’s thawed to keep it cold. Hope this helps. 🙂
Donna Howard says:

Enjoyed this dessert very much!! I made it for Easter family dinner. Very good lemon taste not too hard to make. Will make again
Melissa says:

Did you try store bought lemon frosting?
Lindsey says:

Can you possibly use whip cream instead of cool whip?
Momma Cyd says:

A stabilized whipped cream would probably work best. Here is a link – https://www.365daysofbakingandmore.com/stabilized-whipped-cream/
Lynda Buchholz says:

Can this be frozen in individual portions?
Momma Cyd says:

Sure, you can freeze it in any size portions.
Becca says:

I made this recipe for Easter and it was a huge success!! I absolutely loved it. I’ve never made pudding with cool whip before, but I will definitely use it in the future.
Krys says:

I make a quick lemon frosting (and chocolate, vanilla) with the instant pudding mix, milk, and Cool Whip. This is the same filling you are using, and I love it so this is a contender for a birthday cake next week – need something easy as it is hot and we are temporarily living in a place with a tiny kitchen, it’s not practical for more complicated baking. Thanks!
Margaret L says:

I have made the Éclair Cake many times with vanilla pudding and chocolate frosting on top. This is a nice change! I did add 1-2 tsp. more milk and lemon juice to frosting so easy to spread and added lemon zest. I think this would be delicious with Biscoff cookies instead of graham crackers.
Momma Cyd says:

Yes, anything with Biscoff cookies is a win!!
Tracy says:

Just loose graham cracker crumbs? No need to mix with butter? Thanks.
Momma Cyd says:

Place the whole graham crackers in the bottom and break some up to cover the bottom of the entire pan. The pudding softens the graham crackers and it’s just like an eclair. We also have a regular eclair cake which is absolutely amazing. Here is the link – https://www.sixsistersstuff.com/recipe/no-bake-eclair-cake/
Gail Milliron says:

Took this to a family gathering. I was embarrassed to lay claim. It was terrible, especially compared to coconut cream pie, wild blueberry crumple pie, homemade peanut butter and chocolate chip cookies. Diplomacy – cousin said he wasn’t going back for seconds. Tossed the remainder when we got home.