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.
It is the perfect light and refreshing dessert, perfect for spring or summer. I plan to make it for Easter this year, and can’t wait, because it feeds a crowd, and everyone loves it.
This is one my kids even love, and they are usually all about chocolate.
The best part is, you don’t have to turn on an oven or stove to make it. It’s all made with fresh and cold ingredients that require no baking.
make sure you have these ingredients to make this amazing No bake lemon ice box cake:
No Bake Lemon Ice Box Cake Ingredients:
- Instant Lemon Pudding Mix
- Cool Whip
- Milk
- Graham Crackers
- Butter
- Powdered Sugar
- Lemon Juice
Don’t forget these items too:
- Mixing Bowls (THIS set is our favorite)
- 9 x 13 inch pan (THIS pan comes with a lid)
- Hand Mixer
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no bake lemon ice box cake – HOw to make this refreshing dessert:
In a large bowl, mix together the pudding mixes, cool whip, and milk. Mix it until it is completely set up and has thickened. It will be pretty thick and creamy but will still have a soft texture to it.
In a 9 x 13 inch pan, place a single layer of graham crackers on the bottom of the pan. You will 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.
Then place another layer of graham crackers on top of the pudding. Then layer on the other half of pudding.
Place one more layer of graham crackers on the pudding.
Mix all of the frosting ingredients together and spread over all.
Cover and place in the fridge for 4 hours. Then slice and serve.
Related recipe: Love lemon desserts? Try our Lemon Fluff Dessert – layers of graham cracker crust, cheesecake, and lemon pudding make the perfect summery treat.
We have found that we like this cake even better the next day.
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. You could pre-make the pudding, then add the whipped cream to it (not the milk).
But the mixture will not work with cook and serve pudding, milk, and whipped cream. The pudding needs to be instant pudding mix.
could i freeze this before serving?
For the best results, we recommend making this recipe, then serving it within a few hours of making. If you freeze then thaw it, the graham crackers will be extremely soft and mushy.
You can do it, but we don’t necessarily recommend it.
We recommend making it and serving it within 24 hours.
If you do freeze it, be sure to cover it with foil or a lid, to prevent freezer burn. We don’t recommend freezing it for more than 4-5 days.
watch how to make another cHEESECAKE recipe here:
We have an awesome YouTube channel where we walk you through our tried and true recipes so you know exactly how we make the recipe. We have the most amazing and delicious recipes that we share on our channel every week. You need to check out this No Bake Cheesecake because it’s amazing!
No Bake Cheesecake is incredibly easy to make, and the best part is, you can eat it as soon as you are done preparing it. It’s so creamy and full of flavor.
looking for more no bake desserts? here are a few of our favorites:
- No Bake Lemon Cookie Truffles
- No Bake Scotcheroo Bars
- Skinny No Bake Coconut Bars
- No Bake Turtle Cake
- Skinny No Bake Peanut Butter Pie
Serves: 15
4 hr, 20 Prep Time
4 hr, 20 Total Time
Save RecipeIngredients
- 2 (3.5 ounce) packages instant lemon pudding mix
- 1 (8 ounce) package Cool Whip
- 3 cups milk
- 1 (16 ounce) package graham crackers
- 1/2 cup butter
- 1 1/2 cups powdered sugar
- 2 Tablespoons milk
- 2 Tablespoons lemon juice
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.
- We found that we like this cake even better then next day.
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