Hamdi Saidani Ina Garten’s Lemon Icebox Cake from the “Barefoot Contessa” cookbook is truly the best ina garten dessert recipes ever. This easy no-bake Lemon Icebox Cake is made with cream cheese, fresh lemon juice, vanilla extract, milk, Cool Whip, Graham Crackers, and lemon pudding.
Just let it set in the freezer and then top it with lemon zest, raspberries, or blueberries and enjoy this delish dessert. Feel free to leave feedback about this refrigerator Lemon Icebox Cake recipe.
Lemon Icebox Cake Ingredients
- 8 Oz Cream Cheese Softened
- 6.8 Oz Instant Lemon Pudding Mix 2 Boxes Of 3.4 Oz Instant Pudding Mix
- 1/2 Cup Freshly Squeezed Lemon Juice About 3 Large Lemons, Or 4 Medium Lemons
- 2 Teaspoons Vanilla Extract
- 2 1/2 Cups Milk
- 8 Oz Cool Whip 1 Container
- 1 Box Graham Crackers 14.4 Oz
How To Make Lemon Icebox Cake
- Using a hand mixer, beat the softened cream cheese in a large bowl until light and fluffy (about 2 minutes).
- Add the lemon pudding powder, vanilla extract, and lemon juice to the same bowl. Blend until the mixture is uniform in consistency and bright yellow.
- Slowly pour in the milk and mix until there are minimal lumps.
- Add the Cool Whip and gently fold it in using a rubber spatula.
- In a 9×13 casserole dish, spread 1/2 cup of the pudding mixture on the bottom.
- Layer the graham crackers on top. You might need to break some crackers to fit them properly.
- Pour 1/3 of the remaining pudding mixture over the graham crackers and spread it evenly.
- Repeat the layers: graham crackers, pudding mixture, graham crackers, and then the pudding mixture.
- Freeze the cake for 4 hours or refrigerate it overnight.
- Before serving, remove the cake from the freezer and let it sit for 15-20 minutes to soften. Finish by garnishing with lemon zest and fresh raspberries.
Best Topping Ideas For Lemon Icebox Cake
After making the Lemon Icebox Cake, you should now serve it with some toppings such as lemon zest or raspberries. Here is a list of the best toppings for this lemon icebox dessert:
- Lemon Zest
- Raspberries
- Blueberry
- Sliced Lemons Wedged Or Curled
- Blueberries
- Graham Crackers Crumbs
- Dollop Of Whipped Cream
- Ginger
- Drizzle Of Lemon Curd
Lemon Icebox Cake Nutrition Facts
- Calories: 165 per serving
- Carbohydrates: 25g
- Protein: 3g
- Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 14mg
- Sodium: 201mg
- Potassium: 93mg
- Fiber: 1g
- Sugar: 7g
Try More Lemon Dessert Recipes:
- Blueberry Scones With Lemon Glaze
- Lemon Poppyseed Cake
- Lemon Yogurt Cake
- Lemon Bars
- Lemon Blueberry Pound Cake
- Lemon Courgette Cake
- Self Saucing Lemon Pudding
- Lemon Ricotta Cookies
- Lemon Mousse
Ina Garten Lemon Icebox Cake
Description
Ina Garten’s Lemon Icebox Cake from the “Barefoot Contessa” cookbook is truly the best lemon icebox dessert recipe ever. This easy no-bake Lemon Icebox Cake is made with cream cheese, fresh lemon juice, vanilla extract, milk, Cool Whip, Graham Crackers, and lemon pudding.
Just let it set in the freezer and then top it with lemon zest, raspberries, or blueberries and enjoy this delish dessert.
Ina Garten Lemon Icebox Cake Ingredients
How To Make Ina Garten Lemon Icebox Cake
- Using a hand mixer, beat the softened cream cheese in a large bowl until light and fluffy (about 2 minutes).
- Add the lemon pudding powder, vanilla extract, and lemon juice to the same bowl. Blend until the mixture is uniform in consistency and bright yellow.
- Slowly pour in the milk and mix until there are minimal lumps.
- Add the Cool Whip and gently fold it in using a rubber spatula.
- In a 9×13 casserole dish, spread 1/2 cup of the pudding mixture on the bottom.
- Layer the graham crackers on top. You might need to break some crackers to fit them properly.
- Pour 1/3 of the remaining pudding mixture over the graham crackers and spread it evenly.
- Repeat the layers: graham crackers, pudding mixture, graham crackers, and then the pudding mixture.
- Freeze the cake for 4 hours or refrigerate it overnight.
- Before serving, remove the cake from the freezer and let it sit for 15-20 minutes to soften. Finish by garnishing with lemon zest and fresh raspberries.
