Go Back
lemon icebox cake with graham crackers

Lemon Icebox Cake with Graham Crackers

A refreshing no-bake dessert that layers creamy lemon filling with soft graham crackers, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert, No-Bake
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups Lemon pudding or lemon curd Can use instant lemon pudding mix or homemade lemon curd
  • 2 cups Whipped topping or whipped cream Use whipped cream for a lighter texture
  • 8 oz. Cream cheese Optional, adds richness
  • 1 cup Fresh lemon zest Enhances lemon flavor
  • 12 sheets Graham crackers The base of the cake
  • 1 cup Powdered sugar Use if cream cheese is included

Method
 

Preparation
  1. In a large mixing bowl, combine lemon pudding (or lemon curd), whipped topping (or whipped cream), and cream cheese (if using). Beat until smooth, fluffy, and fully combined.
  2. Add fresh lemon zest for an extra citrusy punch.
Layering the Cake
  1. In a 9x13-inch dish, place a single layer of graham crackers to cover the bottom, breaking them as needed.
  2. Spoon a layer of the lemon mixture over the graham crackers and spread it evenly.
  3. Repeat the layers, finishing with a layer of filling on top.
Chilling
  1. Cover with plastic wrap or foil and refrigerate for at least 4–6 hours, or overnight for best results.
Serving
  1. Before serving, top with more whipped cream, lemon zest, or thin lemon slices.
  2. Slice and enjoy cold!

Notes

Let the cake chill for ample time to achieve a soft, cake-like texture. Use fresh lemon zest for the best flavor. You can also prepare this dessert a day in advance for convenience.