No Bake Lemon Ice Box Cake

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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!

Serves: 15

No Bake Lemon Ice Box Cake

4 hr, 20 Prep Time

4 hr, 20 Total Time

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Ingredients

  • 2 (3.5 ounce) packages instant lemon pudding mix
  • 1 (8 ounce) Cool Whip
  • 3 cups milk
  • 1 (16 ounce) package graham crackers
    • Lemon Frosting:
  • 1/2 cup butter
  • 1 1/2 cups powdered sugar
  • 2 Tablespoons milk
  • 2 Tablespoons lemon juice

Instructions

  1. In a large bowl, mix together the pudding mixes, Cool Whip, and milk.
  2. In a 9 x 13 inch 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).
  3. 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.
  4. Place one more single layer of graham crackers on top of the pudding.
  5. Mix together ingredients for the lemon frosting and spread over all.
  6. Cover and place in the fridge for about 4 hours.
  7. We found that we like this cake even better then next day!
Cuisine: American | Recipe Type: Dessert
7.8.0.1
1782
https://www.sixsistersstuff.com/recipe/nobakelemoniceboxcake/

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Comment on this Recipe

48 Responses to “No Bake Lemon Ice Box Cake”

  2. Angie
    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!
    June 7, 2013 at 5:10 am
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  3. Elaine
    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?
    June 7, 2013 at 2:17 pm
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  5. Cheryl
    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.
    June 7, 2013 at 9:03 pm
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  7. Rachel
    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).
    June 10, 2013 at 9:29 am
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  9. Nichi - The Mandatory Mooch
    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
    July 6, 2013 at 11:30 pm
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    • Cyd
      Cool Whip is a non dairy whipped topping. It's in the frozen food section in the United States. Graham crackers are found on Amazon.com or you can make your own on our sister site - MyRecipeMagic.com http://myrecipemagic.com/recipe/recipedetail/homemade-graham-crackers
      December 2, 2013 at 1:57 pm
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  15. Ulz
    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.
    July 27, 2014 at 3:04 am
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    • Cyd
      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.
      August 11, 2014 at 10:25 am
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  17. Terra E
    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!!
    March 26, 2016 at 8:28 pm
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  18. Kim F
    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!
    March 27, 2016 at 8:51 am
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  20. Kimberly Mueller
    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!
    April 20, 2016 at 2:31 pm
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  23. mel
    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
    July 20, 2016 at 10:30 pm
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