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No-Bake Lemon Icebox Cake

A tall slice of No-Bake Lemon Icebox Cake showing layers of graham crackers, lemon filling, and whipped cream, garnished with lemon slices.
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A simple, chilled layered cake featuring bright lemon flavor, made without baking.

Ingredients

Scale
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (11 ounce) package vanilla wafers or graham crackers
  • Extra whipped topping or lemon slices for garnish

Instructions

  1. In a medium bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until well combined. The mixture will thicken slightly.
  2. Gently fold the thawed whipped topping into the lemon mixture until just blended. Do not overmix.
  3. Select a loaf pan (about 9×5 inches) or a similar dish for assembling the cake.
  4. Arrange a single layer of vanilla wafers or graham crackers on the bottom of the pan.
  5. Spread half of the lemon cream mixture evenly over the cookie layer.
  6. Add a second layer of cookies over the cream.
  7. Spread the remaining lemon cream mixture over the second cookie layer.
  8. Cover the pan tightly with plastic wrap.
  9. Refrigerate for at least 6 hours, or preferably overnight, to allow the cookies to soften and the cake to set.
  10. Before serving, remove the cake from the pan or slice it directly in the dish. Garnish with extra whipped topping or lemon slices.

Notes

  • For a stronger lemon flavor, increase the lemon zest to 1 1/2 teaspoons.
  • If you use graham crackers, you may need slightly more filling to cover them evenly.
  • This cake sets best when chilled for a full 8 hours.

Nutrition

Find it online: https://cookerykings.com/no-bake-lemon-icebox-cake-recipe/