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Lemonade Icebox Cake Recipe

Lemonade Icebox Cake Recipe

This Lemonade Icebox Cake is a no-bake, creamy, and tangy dessert perfect for summer. Layers of graham crackers and fluffy lemon pudding come together to create a refreshing treat. Quick to assemble and delightfully sweet, it’s a crowd-pleaser for potlucks, BBQs, or any sunny day craving.
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Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 people
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 box 3.4 oz instant lemon pudding mix
  • 1 cup cold milk
  • 1/2 cup thawed frozen lemonade concentrate
  • 8 oz whipped topping like Cool Whip
  • 1 box graham crackers
  • Fresh lemon slices for garnish optional

Method
 

  1. In a large bowl, whisk lemon pudding mix and cold milk until thickened.
  2. Stir in thawed lemonade concentrate until smooth.
  3. Fold in whipped topping gently until fluffy.
  4. Layer graham crackers at the bottom of a 9x13-inch dish.
  5. Spread a layer of lemon cream over the crackers.
  6. Repeat layers, finishing with cream on top.
  7. Refrigerate for at least 4 hours or overnight until set.
  8. Garnish with lemon slices or crushed graham crackers and serve.

Notes

Use instant pudding for the best texture and flavor.
Chill thoroughly to allow graham crackers to soften.
Fold whipped topping gently to maintain fluffiness.
Slices cleanly after full chilling for the best presentation.
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