Lemon Icebox Cake is a lemony comforting dessert that requires no baking. Topped with a handful of fresh berries makes this delicious dessert is hard to resist!
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This no-bake dessert can be enjoyed year-round but is a favorite during the hot summer months. Creamy lemon filling with shortbread cookies and cake-like layers allow for a refreshing dessert everyone will love.
Why this recipe works
No-bake desserts just scream summer and this one has a creamy light lemony flavor that blends so well with the shortbread cookie layers. It requires simple ingredients with minimal work like my No-bake Oreo Cheesecake or this Lemon Jello Poke Cake. I guarantee this one will be a crowd-pleaser all year long, or if you don't mind a bit of work try my Strawberry Swiss Roll Cake.
- Cream Cheese: Use full fat for best results and make sure its at room temperature.
- Cookies: I use Lorna Doone but any shortbread cookie will work, even graham crackers or Nilla wafers.
- Pudding: Make sure you grab lemon instant pudding mix.
- Lemon juice: Fresh lemon juice is best in. this recipe along with the touch of fresh lemon zest.
- Cool Whip: You can also make Homemade Cool Whip.
How to make this recipe
- Step 1: In a large bowl using an electric mixer beat the softened cream cheese until creamy.
- Step 2: Add in the pudding, lemon juice, and vanilla and mix.
- Step 3: Add the half n half into the lemon mixture.
- Step 4: Fold the cool whip into the cream cheese mixture.
- Step 5: Using a rubber spatula spread 1/3 of the creamy filling into an even layer on the bottom of the pan or baking dish
- Step 6: Place 1 layer of cookies on top of the mixture.
- Step 7: Followed by another 1/3 of the mixture and another layer of cookies and the rest of the mixture.
- Step 8: Crumble about 15 shortbread cookies and sprinkle on top, cover and refrigerate.
- You can use any shortbread cookie or even graham crackers.
- In a pinch, you can put the cream cheese in the microwave for 15-20 seconds to soften.
- It's very important to refrigerate this lemon icebox cake for at least 6 hours.
- Adding a few fresh blueberries or fresh raspberries or even some additional lemon slices gives this easy dessert a bit of color.
An icebox cake is a noble dessert made by layering cookies and cream mixture. The cream mixture softens the cookies when it is placed in the refrigerator or icebox for a few hours.
It is simply a mixture of equal parts heavy cream and whole milk. It's found in the dairy section of your local grocery store. You can also make your own half-half by using equal parts heavy cream and whole milk.
Cover with plastic wrap or aluminum foil and store in the refrigerator for up to 4 days.
Lemon Icebox Cake
- 8 oz cream cheese room temperature
- 6.8 oz box instant lemon pudding
- ½ cup lemon juice
- 2 teaspoons vanilla
- 2 ½ cups half n half
- 8 oz cool whip
- 60 Lorna Doone shortbread cookies
- Raspberries blueberries, strawberries optional
- Using a hand mixer beat the softened cream cheese until creamy.
- Add in the pudding, lemon juice, and vanilla and mix until combined.
- Add in ½ of the half n half and beat until mixed then add in the rest and beat until mixed.
- Using a spatula or wooden spoon fold in the cool whip until mixed.
- Spread 1/4 of the mixture on the bottom of a 9x13 baking dish.
- Place 24 cookies on top of the mixture, gently spread 1/2 of the remaining pudding mixture over the top, and spread with a spatula.
- Add another layer of cookies followed by the remaining mixture. Crumble the remaining cookies on top.
- Cover with plastic wrap and refrigerate for at least 6 hours or refrigerate overnight.
- Serve with fresh berries on top!