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.
Prep Time15minutes mins
Cook Time6hours hrs
Total Time6hours hrs 15minutes mins
Servings12
Calories328
IngredientsÂ
- ▢1 (8 oz) cream cheese room temperature
- â–¢1Â (6.8 oz)Â box instant lemon pudding
- ▢½ cup lemon juice
- ▢2 teaspoons vanilla
- ▢2 ½ cups half n half
- â–¢1Â (8oz)Â cool whip
- â–¢60Â Lorna Doone shortbread cookies
- ▢Raspberries blueberries, strawberries optional
Instructions
- Using a hand mixer beat the softened cream cheese until creamy.
- Â 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.
- Â Using a spatula or wooden spoon fold in the cool whip until mixed.
- Spread 1/4 of the mixture on the bottom of a 9×13 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 8×8 pan.
Use full-fat for best results and make sure its at room temperature.
I use Lorna Doone but any shortbread cookie will work, even graham crackers or Nilla wafers.
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
Serving: 1gCalories: 328kcalCarbohydrates: 32gProtein: 4gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 8gCholesterol: 21mgSodium: 231mgFiber: 1gSugar: 13g