Lemon Icebox Cake

Name: Lemon Icebox Cake
Prep time: 20 min
Total time: 20 min
Yield: 16 servings
Ingredients: 1 package (14.4 ounces) whole graham crackers; 1 package (8 ounces) cream cheese, softened; 2 packages (3-1/2 ounces each) instant lemon pudding mix; 2-1/2 cups 2% milk; 1 carton (16 ounces) frozen whipped topping, thawed (6-1/2 cups); 2 tablespoons grated lemon zest

Total Time Prep: 20 min. + chilling

Yield 16 servings

Test Kitchen Approved

This bright and summery lemon icebox cake will quickly become a family favorite. The recipe is as sweet as it is easy to make.

Ingredients

1 package (14.4 ounces) whole graham crackers
1 package (8 ounces) cream cheese, softened
2 packages (3-1/2 ounces each) instant lemon pudding mix
2-1/2 cups 2% milk
1 carton (16 ounces) frozen whipped topping, thawed (6-1/2 cups)
2 tablespoons grated lemon zest

Directions

Arrange x crackers in an ungreased 13x9x2-in. dish (breaking crackers to fit). In a large bowl, beat cream cheese, pudding mix and 1 tablespoon lemon zest until blended. Gradually beat in milk until smooth. Fold in whipped topping.
Spread one-third of the lemon mixture over the crackers. Repeat layers twice. Sprinkle with remaining 1 tablespoon lemon zest. Refrigerate, covered, 8 hours or overnight.

Nutrition Facts

1 piece: 277 calories, 13g fat (8g saturated fat), 17mg cholesterol, 296mg sodium, 36g carbohydrate (20g sugars, 1g fiber), 4g protein.

As refreshing as it is easy to make, this lemon icebox cake will become a family favorite. Using grated lemon zest in addition to lemon pudding mix gives it a bright lemon flavor. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

Recipe Creator