Lemon Icebox Cake

No-bake lemon icebox cake 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.

Course Dessert

Cuisine American

Keyword lemon dessert, no-bake dessert

Prep Time 15

Cook Time 6

Total Time 6 15

Servings

Calories 328kcal

Author Wendie

Ingredients

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

Instructions

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!

Video

Notes

For a taller layered cake make this in a 8x8 pan.

Cream Cheese-Use full fat for best results and make sure its at room temperature.

In a pinch, you can put the cream cheese in the microwave for 15-20 seconds to soften.

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.

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.

Nutrition