
I love our No-Bake Eclair Cake Recipe and decided to mix it up with lemon – and this No Bake Lemon Ice Box Cake was born!
It is the perfect light dessert that requires no heat AT ALL – so it’s perfect for hot summer days.
Recipe Ingredient Notes
To make Lemon Ice Box Cake, you will need the following ingredients:
- Instant Lemon Pudding Mix
- Cool Whip
- Milk
- Graham Crackers
- Butter
- Powdered Sugar
- Lemon Juice
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Lemon Ice Box Cake
- In a large bowl, mix together the pudding mixes, Cool Whip, and milk.
- In a 9 x 13 inch pan, place a single layer of graham crackers on the bottom of the pan (you may need to break a few graham crackers so that the entire bottom of the pan is covered).
- Spread half of the pudding mixture evenly over the graham crackers. Place another single layer of graham crackers on top of the pudding and then layer the second half of the pudding on top of those crackers.
- Place one more single layer of graham crackers on top of the pudding.
- Mix together ingredients for the lemon frosting and spread over all.
- Cover and place in the fridge for about 4 hours.
Would cook and serve pudding work?
For this recipe, cook and serve pudding would not work. You need to use instant pudding for this recipe.
Storage Suggestions
If you manage to have any leftover cake, these can store well if prepped appropriately. Here is how you can store it:
- Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.
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Lemon Ice Box Cake Recipe
Ingredients
- 2 (3.5 ounce) packages instant lemon pudding mix
- 8 ounces cool whip, 1 container
- 3 cups milk
- 16 ounces graham crackers, 1 package
Lemon Frosting
- ½ cup butter
- 1 ½ cups powdered sugar
- 2 Tablespoons milk
- 2 Tablespoons lemon juice
Instructions
- In a large bowl, mix together the pudding mixes, Cool Whip, and milk.
- In a 9 x 13 inch pan, place a single layer of graham crackers on the bottom of the pan (you may need to break a few graham crackers so that the entire bottom of the pan is covered).
- Spread half of the pudding mixture evenly over the graham crackers. Place another single layer of graham crackers on top of the pudding and then layer the second half of the pudding on top of those crackers.
- Place one more single layer of graham crackers on top of the pudding.
- Mix together ingredients for the lemon frosting and spread over all.
- Cover and place in the fridge for about 4 hours.
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