Lemon Ice Box Cake Recipe
Layers of fluffy lemon pudding, graham crackers, and a fresh lemon frosting - this No Bake Lemon Ice Box Cake is a always family favorite!
Serving15 Servings
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
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