Lemon Icebox Cake

Lemon Icebox Cake is the perfect desert for the warm weather! This easy no-bake dessert features a bright lemon cream cheese filling layered over a crust of lemon cookies and topped with whipped cream. This cool, tangy treat is one you’ll make all summer long. 

How to make a no bake Lemon Icebox Cake:

Ingredients:

• Lemon Sandwich Cookies (Oreo or other brand)
• Instant Lemon Pudding
• Cream Cheese
• Cool Whip
• Milk
• Lemon Slices and Fresh Mint (Garnish)

Instructions: 

1. Line a 9×13 inch pan with parchment paper. This will make it easy to serve the cake after it has chilled.
2. In the bottom of a 9×13 lay out half of the Lemon Sandwich Cookies in a single flat layer. 

3. In a medium mixing bowl whisk the pudding and milk together until combined. Set aside. 
4. In a large bow with an electric mixer whip the cream cheese until it is light and fluffy. Set aside.
5. Using an electric mixer combine the pudding and cream cheese.

7. Spoon half of the lemon mixture over the base cookie layer.
8. Use the remaining cookies to make a layer on top of the lemon layer.
9. Spread over the remaining layer of the lemon mixture over the second layer of cookies.
10. Top the lemon mixture with with the cool whip.

7. Cover and place into the refrigerator 8 hours or overnight so the cookies can soften.
8. Garnish with lemon slices and mint before serving!

Substitutions and Variations: 

Less Lemon Flavor: If you want to reduce some of the lemon flavor in this cake swap the lemon cookies for vanilla cream cookies. 

Give It Some Zest: Use a little lemon zest over the top of the cool whip for more bright lemon flavor. 

Storage: 

Refrigerator: Any leftover cake must be kept in the fridge. To keep fresh cover the dish tightly with plastic wrap or transfer into an airtight container. This cake will be good for up to five days.

Freezer: This cake can be frozen. I recommend covering the cake pan with plastic wrap and then foil to prevent freezer burn. If you are freezing only a few leftover slices wrap them individually in parchment or wax paper and then foil before placing in a freezer zip top bag. To thaw transfer to the fridge. The amount of time it will take to thaw depends on if the cake is whole of cut into slices. Slice cake will thaw more quickly.

I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it! 

Happy Cooking Y’all!

Susanne