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5 from 1 vote


This is so good, you could eat the whole thing! Its so simple, and a real throw back to when these types of layered ice box desserts were all the rage, circa 1960's. It's really simple to put together, and it's light, and cool, and everyone will love it. You make it ahead, so you can do this the night before, and it will be ready when you need to serve it. Make sure to put this one in your favorites.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: desert
Cuisine: American
Keyword: lemon icebox cake
Servings: 9
Author: Jill


  • 1 box honey maid graham crackers
  • 2 jars OUI Yogurt 5 - 6 ounces
  • 1 package lemon JELLO
  • 1 package JELLO cheesecake pudding 3.4 ounces
  • 1 tub cool whip 8-12 ounces
  • 1 jar Dickinson's Lemon Curd


  • Line the bottom of an 8X8 inch dish with a double layer of graham crackers, and set aside. Place the OUI Yogurt in a bowl, and add 1 heaping Tablespoon of the Lemon Jello, and stir until well blended.
  • Pour the Yogurt over the graham crackers, and smooth evenly. Place another double layer of graham crackers on top of the yogurt.
  • Mix the Cheesecake pudding with one cup of milk, and stir well.
  • Spread the pudding evenly over the graham crackers.
  • Place the dish in the refrigerator.
  • Thaw the cool whip, and Blend 2 Tablespoon of lemon pudding into the cool whip.
  • Remove the dish from the refrigerator, and place graham crackers over the pudding.
  • Add the cool whip on top of the graham cracker, and smooth out evenly.
  • Place the dish back in the refrigerator
  • After 2 hours, open the Lemon Curd, and spread the lemon curd smoothly on top of the cool whip layer.
  • Place the dish back in the refrigerator, and chill for at least 4 hours, or overnight for best results.
  • When ready to serve, cut in 2 X 3 inch pieces, and Enjoy!


NOTE: You can easily make this in a 9 X 13 dish to make approximately 18 pieces; just double the ingredients as listed, and it should fill the dish.