text: No Bake Lemon Ice Box Cake | Six Sisters' Stuff
  No Bake Lemon Ice Box Cake
  April 5, 2020 at 12:35 pm. | 50 Comments
  This No Bake Lemon Ice Box Cake is simple, quick, full of flavor and so easy to make. You are going to love this delicious dessert.
  I love those no-bake eclair cakes (why in the world are they called eclair cakes? They don't really look or taste like an eclair) because of their simplicity and deliciousness and I wanted something that was light and fresh for spring.
  This cake was a winner with everyone who tried it.
  It is the perfect light and refreshing dessert, perfect for spring or summer. I plan to make it for Easter this year, and can't wait, because it feeds a crowd, and everyone loves it.
  This is one my kids even love, and they are usually all about chocolate.
  The best part is, you don't have to turn on an oven or stove to make it. It's all made with fresh and cold ingredients that require no baking.
  make sure you have these ingredients to make this amazing No bake lemon ice box cake:
  No Bake Lemon Ice Box Cake Ingredients:
  Don't forget these items too:
  Mixing Bowls (THIS set is our favorite)
  9 x 13 inch pan (THIS pan comes with a lid)
  RESTAURANT QUALITY COOKING IN YOUR VERY OWN KITCHEN!
  no bake lemon ice box cake – HOw to make this refreshing dessert:
  In a large bowl, mix together the pudding mixes, cool whip, and milk. Mix it until it is completely set up and has thickened. It will be pretty thick and creamy but will still have a soft texture to it.
  In a 9 x 13 inch pan, place a single layer of graham crackers on the bottom of the pan. You will need to break a few graham crackers so that the entire bottom of the pan is covered.
  Spread half of the pudding mixture evenly over the graham crackers.
  Then place another layer of graham crackers on top of the pudding. Then layer on the other half of pudding.
  Place one more layer of graham crackers on the pudding.
  Mix all of the frosting ingredients together and spread over all.
  Cover and place in the fridge for 4 hours. Then slice and serve.
  Related recipe: Love lemon desserts? Try our Lemon Fluff Dessert – layers of graham cracker crust, cheesecake, and lemon pudding make the perfect summery treat.
  We have found that we like this cake even better the next day.
  would cook and serve pudding work?
  For this recipe, cook and serve pudding would not work. You need to use instant pudding for this recipe. You could pre-make the pudding, then add the whipped cream to it (not the milk).
  But the mixture will not work with cook and serve pudding, milk, and whipped cream. The pudding needs to be instant pudding mix.
  could i freeze this before serving?
  For the best results, we recommend making this recipe, then serving it within a few hours of making. If you freeze then thaw it, the graham crackers will be extremely soft and mushy.
  You can do it, but we don't necessarily recommend it.
  We recommend making it and serving it within 24 hours.
  If you do freeze it, be sure to cover it with foil or a lid, to prevent freezer burn. We don't recommend freezing it for more than 4-5 days.
  watch how to make another cHEESECAKE recipe here:
  We have an awesome YouTube channel where we walk you through our tried and true recipes so you know exactly how we make the recipe. We have the most amazing and delicious recipes that we share on our channel every week. You need to check out this No Bake Cheesecake because it's amazing!
  No Bake Cheesecake is incredibly easy to make, and the best part is, you can eat it as soon as you are done preparing it. It's so creamy and full of flavor. Watch how to make it, here:
  looking for more no bake desserts? here are a few of our favorites:
  No Bake Lemon Cookie Truffles
  No Bake Scotcheroo Bars
  Skinny No Bake Coconut Bars
  No Bake Turtle Cake
  Skinny No Bake Peanut Butter Pie
  4 hr, 20 Prep Time
  2 (3.5 ounce) packages instant lemon pudding mix
  1 (8 ounce) package Cool Whip
  In a large bowl, mix together the pudding mixes, Cool Whip, and milk.
  In a 9 x 13 inch pan, place a single layer of graham crackers on the bottom of the pan (you may need to break a few graham crackers so that the entire bottom of the pan is covered).
  Spread half of the pudding mixture evenly over the graham crackers. Place another single layer of graham crackers on top of the pudding and then layer the second half of the pudding on top of those crackers.
  Place one more single layer of graham crackers on top of the pudding.
  Mix together ingredients for the lemon frosting and spread over all.
  Cover and place in the fridge for about 4 hours.
  We found that we like this cake even better then next day.
  2279 cal
  https://media.sixsistersstuff.com/recipe/nobakelemoniceboxcake/
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  50 Responses to "No Bake Lemon Ice Box Cake"
  Deb June 6, 2013
  Why mention the sickness with something that sounds so amazing? Total downer, but I might try to make this. No one wants to hear of a stomach flu right before a recipe. Mmmm vomit & lemon cake! Can't wait! No.
  Angie June 7, 2013
  Looks delicious. I want to try and make this for a large group. Does it set up firm enough before putting it in the fridge, that I could make this and layer it on a half sheet pan? I don't want to attempt it, and have it drooping and sliding out of the pan!
  June 7, 2013 at 5:10 am
  April February 17, 2016
  I have made ice box cakes very similar to this and it really needs to be in a cassrrole dish with raised sides
  Elaine June 7, 2013
  Just came back from the store to get ingredients to make this cake and I accidentally bought one box "instant" pudding and one box "cook & serve" pudding. Oops! Do you think it's a problem to use one of each like that...or should I head back to the store and grab another box of instant?
  You will need instant. There is a huge difference.
  June 10, 2013 at 2:58 pm
  Amy June 10, 2016
  I bought both cook & serve. Do you think I could make the pudding on the stove according to the directions on the package and assemble with the graham crackers and cool whip according to the recipe?
  Cyd June 10, 2016
  You could try it. I really don't know how it will all work out since we have only made it with instant. Be sure it's completely cooled like instant pudding would be before adding the cool whip. If you add the cool whip to the warm pudding it could be a disaster. Best of luck to you!
  June 10, 2016 at 9:29 pm
  Sinea Pies June 7, 2013
  Love this recipe. The lemon and graham crackers are so tasty together. No bake? Doesn't get any better than this. Blessings, Sinea Ducks ?n a Row
  Barbara Dinkins October 17, 2015
  I just tried this & My Icing Looked gritty What did I do Wrong ? Thinking about Getting Lemon Cake icing & use it on Top , Need this for Church in the Morning HELP 10/17/15 Help !!
  Marlene March 26, 2016
  confectioner sugar is powdered sugar, sometimes people get it mixed up with regular sugar.
  Cheryl June 7, 2013
  I make the chocolate eclair cake that is similar to this. With that recipe you put a tub of chocolate frosting in the microwave for a minute then pour it over he cake. I'm going to try that with lemon frosting. I think it should work the same and it's very quick and simple. I'vee been craving a lemon dessert. Can't wait to try this one.
  June 7, 2013 at 9:03 pm
  Melissa April 8, 2020
  Did you try store bought lemon frosting?
  divine June 8, 2013
  looks yummy.,problem is can't find a lemon pudding here in my place,help me for an alternative.thanks
  June 8, 2013 at 8:51 am
  todd June 21, 2013
  Vanilla pudding with lemon extract
  June 21, 2013 at 3:35 pm
  Rachel June 10, 2013
  I made this for a potluck this weekend and it turned out great! I wish I'd had a lemon to slice up pretty on top of the cake though because it just seemed kind of pale and plain. But looks are deceiving because this was delicious!! I used a bit more lemon juice in the frosting to give it a little more kick! This would be good with any flavor of pudding. Just modify the frosting to compliment the pudding (vanilla or almond extract instead of lemon juice would be good, or a can of melted chocolate frosting).
  Gail July 30, 2016
  My friend just made this and she decorate the top with raspberries
  July 30, 2016 at 11:26 am
  Krista Low July 1, 2013
  Simple, easy, and absolutely delish. Love this recipe, I know it will be a crowd pleaser :) Krista @ A Handful of Everything
  Ellen April 16, 2016
  Once it's frozen for 4 hours and you serve it, where do you put the leftovers? Freezer or ice box?
  April 16, 2016 at 3:35 pm
  Cyd April 19, 2016
  We keep it in the fridge, it doesn't last too long at our house!
  Nichi - The Mandatory Mooch July 6, 2013
  This post is being featured on my Lemon Love 50 recipe round up. Thanks for previously linking it to my Tasty Thursdays party. Enjoy!! Nichi http://mandatorymooch.blogspot.com/2013/07/fantastic-fruit-series-week-1-lemon-love.html
  Allie July 7, 2013
  I've got to try this! I have some push pop containers, I bet they would work - NO BAKE - you have to love anything LEMON, but NO bake, too. WIN WIN!
  dotti November 30, 2013
  can you please tell me what cool whip is and grahams crackers ?? i live in australia and have not heard of them id apprecate it if possible absoloutly love all your ideas thanks dotti
  Cool Whip is a non dairy whipped topping. It's in the frozen food section in the United States. Graham crackers are found on Amazon.com or you can make your own on our sister site - MyRecipeMagic.com http://myrecipemagic.com/recipe/recipedetail/homemade-graham-crackers
  December 2, 2013 at 1:57 pm
  Jennifer March 14, 2014
  It says 1-2 Cups of powdered sugar... Is it one cup or two?..
  Christy April 20, 2014
  Made this dessert for Easter Dinner and it was a hit! Made it the night before but it would have been fine made the morning of also. Doubled the Lemon juice in the icing to cut the sweetness a tad. Easy and delicious :-)
  April 20, 2014 at 1:43 pm
  Peggy April 29, 2014
  love Lemon Icebox Cake
  Ulz July 27, 2014
  This cake is AWESOME! I love the lemon and graham cracker taste. The frosting was extremely too sweet though..2 cups of powdered sugar is way too much. I added 1 1/2 cups and it was still too much. I had to doctor up my frosting with extra lemon juice and extra cool whip to decrease the sweetness. Very good recipe other than that. Thank you for sharing! Will be making this again.
  July 27, 2014 at 3:04 am
  Selma Cantor August 9, 2014
  I am only one person in the household. Can't wait to try it. How long will this keep in the frig? Do you think I could half the recipe and still get a good result? [email protected]
  August 9, 2014 at 6:56 pm
  Cyd August 11, 2014
  Hi Selma, this dessert is fine in the fridge for a few days. Keep it covered well. Where this is a no bake dessert, you could easily cut the recipe in half and put it into a smaller dish. Original recipe calls for a 9 x 13. So if you have something about half that size it would be great.
  Terra E March 26, 2016
  HELL! I'm in the process of making the frosting and it's curdling! I have no idea what I did wrong. I followed the recipe exactly. On my way to the store to grab more ingredients for the frosting. Please let me know what to do to sure my frosting is smooth. Making this for Easter tomorrow! Thank you!!
  I meant HELP! =)
  March 26, 2016 at 9:15 pm
  Hi Terra, We have never had a problem with the frosting curdling. The butter is softened to room temp, not melted. Hope it all turns out for you!
  Kim F March 27, 2016
  Made this last night but bought cook and serve pudding instead of instant. I imagine that's why it was too liquidy... So I put it in the freezer for a couple hours, then spread it on the crackers like soft serve. I then put the whole thing in the freezer overnight. Moving it over to the fridge and hopefully in a couple hours it will be soft enough to cut but not soup!
  Brenda April 16, 2016
  Has anyone made it without the frosting? I can do without the extra sugar.
  April 16, 2016 at 12:20 pm
  Never mind! Made it without the frosting. Excellent!
  Kimberly Mueller April 20, 2016
  my 16 yr old used 1/2 the sugar and it was delicious. he even added extra lemon juice to the frosting. his was thinner than the picture, but unbelievably yummy!
  My 16 yr old son made the No Bake Lemon Icebox Cake for a church event last night. It was delicious. He did cut back almost 1/2 the confectioner's sugar and he did add extra fresh organic lemon juice. I am so proud of him. It was a big hit!
  Lisa April 30, 2016
  This looks amazing! Perfect for Meyer's lemons. I saw vanilla graham crackers the last time I was at the grocery store; I think I'll give those a try with this. Thanks for such great recipes!
  Kay June 4, 2016
  I wanted a more pronounced lemon taste and zest alone wasn't doing it, so I added 1-1/2 packages unsweetened lemonade Kool Aid. It really upped the flavor and added some nice yellow color, too. Highly recommend!
  June 4, 2016 at 9:22 am
  mel July 20, 2016
  how does anyone define "Mix"? as in mix together the pudding mixes, Cool Whip, and milk I beat for about 3 minutes kind of like how you would for pudding and then I couldn't spread I got more of a drop on it and the frosting good but curious thanks
  July 20, 2016 at 10:30 pm
  Lori July 25, 2016
  I am looking forward to making this yummy cake, but I too am a bit confused by "mix". Do you simple stir the ingredients together? No beating with mixer? Also, Cool Whip-frozen or thawed? makes a difference I'm sure.
  Cyd July 27, 2016
  We used a hand mixer when mixing together the pudding mixes, cool whip and milk. The cool whip should be thawed.
  mel August 9, 2016
  How long did you mix it?
  August 9, 2016 at 6:18 pm
  Cyd August 10, 2016
  Just until mixed well and it starts to thicken. When you spread it over the graham crackers, it is thick. Spread it carefully to keep the graham crackers in place.
  August 10, 2016 at 4:30 pm
  Donna April 5, 2018
  Can you keep frozen for s couple of days before serving?
  Cyd April 6, 2018
  This will be fine for a few days frozen. Be sure you keep it covered well when it is in the freezer.
  GCW June 20, 2018
  How long does it need to be out of the freezer before being ready to serve? Thank you!
  June 20, 2018 at 7:47 pm
  Cyd June 21, 2018
  I would think 1 hour should be fine. You just need to be able to easily cut it with a knife. You can always stick it back in the fridge after it's thawed to keep it cold. Hope this helps. :)
  Donna Howard April 27, 2019
  Enjoyed this dessert very much!! I made it for Easter family dinner. Very good lemon taste not too hard to make. Will make again