Description
A simple, no-bake icebox cake featuring layers of graham crackers, lemon pudding, and cheesecake pudding, topped with a smooth lemon frosting.
Ingredients
Scale
3.4 ounces instant lemon pudding mix
1 1/2 cups milk
4 ounces whipped topping (thawed, like Cool Whip)
3.4 ounces instant cheesecake pudding mix
1 1/2 cups milk
4 ounces whipped topping (thawed, like Cool Whip)
20 sheets graham cracker sheets (about 2 ½ sleeves)
16 ounces lemon frosting
Instructions
- Step 1: In a large bowl, whisk the instant lemon pudding mix with 1 1/2 cups of cold milk until smooth. Gently fold in 4 ounces of the thawed whipped topping.
- Step 2: In a second large bowl, whisk the instant cheesecake pudding mix with 1 1/2 cups of cold milk until smooth. Fold in the remaining 4 ounces of whipped topping.
- Step 3: Arrange a single layer of graham cracker sheets to completely cover the bottom of a 9×13 inch pan.
- Step 4: Spread the lemon pudding mixture evenly over the graham cracker layer, followed by another layer of graham crackers.
- Step 5: Spread the cheesecake pudding mixture evenly over the second graham cracker layer.
- Step 6: Add a final layer of graham crackers on top and refrigerate the cake for 30 minutes.
- Step 7: Place the lemon frosting in a microwave-safe bowl and heat for 15-20 seconds until soft and easy to spread. Stir well and spread evenly over the top of the cake.
- Step 8: Cover the cake and return it to the refrigerator. Chill for at least 5 hours or overnight before serving.
Notes
Use cold milk for the best pudding consistency.
Ensure the whipped topping is fully thawed before folding it into the pudding.
Chilling the cake for at least 5 hours is essential for the graham crackers to soften and the flavors to meld.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American