Lemon Icebox Cake
This creamy Lemon Icebox Cake is the ultimate no-bake dessert for hot summer days. It has layers of lemon cookies, lemon cheesecake, then finished with a light whipped topping. It’s packed with lemon flavor!
Servings: 16
Calories: 273kcal
Ingredients
- 48 lemon sandwich cookies
- 2 3.4 ounce instant lemon pudding mix
- 3 cups milk
- 8 ounces cream cheese softened
- 8 ounces whipped topping thawed
- lemon slices for garnish
- mint leaves for garnish
Instructions
- In the bottom of a 9x13 lay out half of the cookies in a layer.
- In a large bowl whip your cream cheese until light and fluffy.
- In a separate bowl whisk your pudding and milk together until combined.
- Using an electric mixer combine the pudding and cream cheese.
- Spoon half of the lemon mixture over the cookie layer.
- Use the remaining cookies to make a layer on top of the lemon layer.
- Spread over the rest of the lemon mixture.
- Top with the whipped cream.
- Cover and place into the refrigerator 8 hours or overnight so the cookies can soften.
- Garnish with lemon slices and mint before serving!
Video
Notes
- This definitely needs to sit at least 8 hours for the cookies to soften.
- You can also garnish with lemon zest.
- You can use vanilla cream cookies too if you like.
- Store leftovers in the refrigerator for up to 4 days.
- This freezes beautifully covered for up to 3 months.
Nutrition
Calories: 273kcal | Carbohydrates: 33g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 22mg | Sodium: 212mg | Potassium: 135mg | Fiber: 1g | Sugar: 19g | Vitamin A: 289IU | Calcium: 95mg | Iron: 1mg