Grandma Jo’s Lemon Icebox Cake (No-Oven Dessert)
Servings: 12
Prep Time: 15 minutes
Chill Time: 4 hours (or overnight)
Ingredients
2 boxes (3.4 oz each) instant lemon pudding mix
4 cups cold milk (whole or 2%)
1 tub (8 oz) whipped topping, thawed
1 box (about 14.4 oz) graham crackers
1 teaspoon lemon zest (optional, for stronger lemon flavor)
1 tablespoon fresh lemon juice (optional, for extra tang)
Instructions
Prepare the dish
Set out a 9×13-inch glass baking dish and make sure you have room in the refrigerator for it.
Make the pudding filling
In a large bowl, whisk together the instant lemon pudding mix and cold milk for about 2–3 minutes until thick and smooth.
Add extra lemon (optional)
Stir in the lemon zest and lemon juice if using. This gives the dessert a brighter citrus flavor.
Lighten the filling
Gently fold in half of the whipped topping (about 4 oz) using a spatula until the mixture is smooth and fluffy.
First cracker layer
Place a single layer of graham crackers across the bottom of the baking dish. Break crackers as needed so the entire bottom is covered.
First pudding layer
Spread half of the lemon pudding mixture evenly over the graham crackers.
Second cracker layer
Add another layer of graham crackers on top of the pudding.
Second pudding layer
Spread the remaining pudding mixture evenly over the crackers.
Final cracker layer
Place one more layer of graham crackers on top.
Top with whipped topping
Spread the remaining whipped topping evenly over the final cracker layer to create a smooth, fluffy top.
Chill the cake
Cover the dish and refrigerate for at least 4 hours (overnight is even better).
The crackers soften and turn into cake-like layers.
Serve
Cut into cold squares and serve straight from the refrigerator.
Optional Toppings
Fresh strawberries, blueberries, or raspberries
Thin lemon slices
Crushed graham crackers
A little extra lemon zest on top
Storage
Keep covered in the refrigerator for up to 3 days.
The flavor actually gets better after sitting overnight.
