Lemon Icebox Cake
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With cream cheese, lots of zesty lemon, whipped topping, and softly sweet vanilla wafer cookies, this easy no-bake lemon icebox cake recipe is a creamy citrus dream that tastes like sunshine and joy with every bite.
No-bake lemon icebox cake gets its name from the fact refrigerators were called iceboxes back in the day. While this cake recipe might be old-fashioned, lemon icebox cake is anything but. It’s creamy, dreamy, citrusy, and fresh. This cool dessert is perfect at the end of any day and a great weekend treat. I just love lemon desserts because they taste like sunshine and joy.
Fortunately, this cake is super easy to whip together. You only need 6 ingredients: cream cheese, vanilla pudding, milk, lemon, whipping cream, and vanilla wafer cookies. The instructions are simple and include a little mixing and a little layering to make the most delicious cake.
The best part is, there’s no baking required. Simply pop it in the fridge to cool and enjoy! With layers of lemon-flavored cream cheese, whipped topping, and vanilla wafer cookies, your friends and family will love this summer dessert. It’s also a great dessert to make ahead of time. Make it a day or two before your event and let that zesty lemon flavor soak into the wafers.
This old-fashioned lemon icebox cake recipe is similar to our Elvis Presley cake, so when you get a chance check out the Rock n Roll King’s favorite cake.
So if you need a little extra joy today, I hope you’ll print this one off to try.
Recipe Ingredients
- Cream cheese (here’s our easy homemade cream cheese recipe)
- Instant vanilla pudding
- Milk
- Lemon (the lemon juice and lemon zest)
- Whipped topping like Cool Whip or homemade whipped cream
- Vanilla wafer cookies
How to Make Lemon Icebox Cake
Place the cream cheese in a large bowl and beat with an electric mixer until fluffy (a minute or so). Add in the pudding mix, milk, lemon juice, and lemon zest and beat until well combined (about two minutes).
Add in 1/2 cup of whipped topping and beat again until incorporated.
Place a layer of cookies in the bottom of a standard-sized loaf pan (about 10 or so).
Spread half of the cream cheese mixture on top of this and spread the remaining lemon cream cheese mixture on top of the second layer of cookies.
Top with remaining whipped topping and sprinkle with lemon zest. Refrigerate for several hours or overnight to allow the cookies to soften. Enjoy!
Storage
- Store lemon cake leftovers in an airtight container in the fridge for up to 4 days.
- You can also freeze leftovers for up to a month. Thaw overnight in the fridge before serving.
Recipe Notes
- Substitute the Nilla wafers for graham crackers or shortbread cookies.
- You can also substitute the vanilla pudding for instant lemon pudding mix for even more lemon flavor.
- Another way to enhance the lemon flavor is to add two layers of microwave lemon curd.
- Garnish your lemon icebox cake with lemon wedges, curled lemon zest, or raspberries, or decadent caramel sauce.
You might enjoy these other delicious recipes:
Vanilla Wafer Pudding Recipe With Pineapple
How To Make Homemade Banana Pudding From Scratch
Lemon Angel Food Cake Roll (A Heavenly Dessert)
Vanilla Wafer Cake Recipe From Mama Reed
Ingredients
- 1 package cream cheese 8-ounce
- 3.4 ounces instant vanilla pudding mix
- ¾ cup milk
- 1 lemon: lemon juice and lemon zest save a little zest to sprinkle on top
- 1.5 cups whipped topping or homemade whipped cream
- 25 vanilla wafer cookies approximate number
Instructions
- Place the cream cheese in a large bowl and beat with an electric mixer until fluffy (a minute or so). Add in the pudding mix, milk, lemon juice, and lemon zest and beat until well combined (about two minutes).1 package cream cheese, 3.4 ounces instant vanilla pudding mix, ¾ cup milk, 1 lemon: lemon juice and lemon zest
- Add in 1/2 cup of whipped topping and beat again until incorporated.1.5 cups whipped topping or homemade whipped cream
- Place a layer of cookies in the bottom of a standard-sized loaf pan (about 10 or so).25 vanilla wafer cookies
- Spread half of the cream cheese mixture on top of this and spread the remaining cream cheese mixture on top of the second layer of cookies.
- Top with remaining whipped topping and sprinkle with lemon zest. Refrigerate for several hours or overnight to allow the cookies to soften. Enjoy!
Nutrition
Yum this sounds & looks delicious plus, easy to make! I also just happen to have all of the ingredients to make it… lucky me! 🙂 When I make it I’ll let you know how much we liked it! 🙂
Making this today for Sunday lunch. Looks very good. Thanks
This looks amazing! Do you ever stop tempting? Lol
Everyone deserves a treat now and then 😉
I left out the lemon and used chocolate pudding in place of the vanilla. Hubby requested me using butterscotch pudding next time I make this. For me; I gotta try the coconut cream pudding.
Forgot to mention that I did put a few chocolate curls on top of my chocolate pudding dessert. I just may sprinkle toasted coconut on top of my coconut pudding dessert.
I am definitely going to make this one! I bet lemon pudding would be good, too. I have seen lemon wafer cookies so that’s another variation. Oh, the other thing that would put this over the top? Layering in fresh blueberries!
I like the way you think Kimberly!! Let me know what all you try when you do get a chance to make it 🙂
I want to make this for a family reunion. Does it taste like “grandma’s” old fashion lemon ice box pie?
How many servings? Loaf pans are not very big.
Thank you.
It really depends on how you slice it. You can be generous or make smaller slices, totally up to you. The way I usually answer this question is “How hungry are you?” 🙂
Yum!!! I just made this as one of the desserts for my sweet mom’s 88th birthday. If eating what was left on the bowl is any indication we are in for a treat!!! So good!!! Thanks Christy!
Please send along birthday wishes from me!!! I hope she has a wonderful day and enjoys the cake!!