Description
Ina Garten’s lemon icebox cake delivers a refreshing zesty dessert perfect for summer gatherings. Creamy layers of mascarpone and lemon curd nestle between graham crackers, creating a cool, tangy treat that chills your palate and delights taste buds with minimal effort.
Ingredients
Scale
Cream and Dairy:
- 8 ounces (226 grams) cream cheese, softened
- 2 ½ cups (590 milliliters) milk
- 8 ounces (226 grams) cool whip, 1 container
Pudding and Flavoring:
- 6.8 ounces (193 grams) instant lemon pudding mix, 2 boxes of 3.4 ounces (96 grams) instant pudding mix
- ½ cup (120 milliliters) freshly squeezed lemon juice, about 3 large lemons, or 4 medium lemons
- 2 teaspoons (10 milliliters) vanilla extract
Crust:
- 1 box graham crackers, 14.4 ounces (408 grams)
Instructions
- Prepare a hand mixer and a large mixing bowl. Whip the cream cheese until it becomes airy and creamy, approximately 2 minutes.
- Incorporate the lemon pudding powder, pure vanilla extract, and freshly squeezed lemon juice into the cream cheese. Blend thoroughly until the mixture achieves a vibrant yellow color and smooth consistency.
- Gradually introduce whole milk into the mixture, stirring carefully to minimize potential lumps.
- Gently fold the whipped topping into the mixture using a flexible rubber spatula, ensuring even distribution without deflating the mixture.
- Select a 9 x 13 inches (23 x 33 centimeters) casserole dish and spread a thin 1/2 cup layer of the pudding mixture across the bottom.
- Arrange graham crackers in a single layer, carefully breaking pieces to create a complete coverage across the dish’s surface.
- Drizzle approximately one-third of the remaining pudding mixture over the graham cracker layer, spreading evenly with a spatula.
- Repeat the layering process: add another layer of graham crackers, followed by additional pudding mixture, creating alternating textures.
- Complete the final layer with the remaining pudding mixture, ensuring a smooth and uniform top.
- Place the dessert in the refrigerator and allow it to chill overnight or freeze for 4 hours to set completely.
- Prior to serving, remove the dessert and let it rest at room temperature for 15-20 minutes to soften slightly.
- Garnish with delicate lemon zest and fresh, vibrant raspberries just before presenting to enhance visual appeal and add a burst of flavor.
Notes
- Chill the dessert to develop an irresistibly smooth, creamy texture that blends flavors harmoniously.
- Soak graham crackers in lemon pudding mixture to create a melt-in-your-mouth cake-like base.
- Freeze overnight for a refreshing summer treat that’s both indulgent and crowd-pleasing.
- Fold in Cool Whip to achieve an incredibly light, silky pudding consistency.
- Layer methodically by breaking graham crackers to ensure complete, gap-free coverage.
- Garnish with zesty lemon and fresh raspberries for a vibrant, eye-catching finish that enhances both presentation and flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 215 kcal
- Sugar: 16 g
- Sodium: 186 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg