Best 5 No Bake Lemon Ice Box Cake Recipes
Welcome to the world of delectable desserts! In this article, we present you with a journey to discover the best no-bake lemon icebox cake recipe that will tantalize your taste buds and leave you craving for more. Indulge in a culinary adventure as we explore the secrets behind creating a perfectly balanced, creamy, and refreshing lemon icebox cake. Get ready to embark on a delightful expedition of flavors and textures that will redefine your notion of a perfect dessert.
Let's cook with our recipes!
LEMON ICE BOX CAKE
Provided by Food Network
Categories dessert
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Beat the cream cheese in a large bowl with an electric mixer until soft. Add the cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks.
- Spread the bottom of a 9-by-13-inch baking dish with 1/2 cup of the whipped cream. Arrange half of the cookies on top of the cream, fitting in as many as possible without overlapping. Spoon half of the remaining cream mixture on top and smooth evenly with an offset spatula. In spoonfuls spaced every 2 inches, dollop half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Dollop with the remaining lemon curd and swirl into the cream. Cover with plastic wrap and refrigerate until the cookies have softened, at least 3 hours and up to 1 day.
- Garnish each serving with lemon zest when ready to eat.
NO BAKE LEMON ICE BOX CAKE
Yield 15
Number Of Ingredients 8
Steps:
- 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.
- We found that we like this cake even better then next day.
Nutrition Facts : Servingsize 1 serving, Calories 2279 kcal, Fat 49 g, SaturatedFat 22 g, Cholesterol 323 mg, Sodium 6334 mg, Carbohydrate 331 g, Sugar 307 g, Protein 137 mg
NO-BAKE LEMON ICEBOX PIE
Lemon lovers and lazy bakers alike will adore this easy, no-bake pie!
Provided by By Annalise Sandberg
Categories Dessert
Time 8h
Yield 8
Number Of Ingredients 8
Steps:
- In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
- In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.
- Serve with whipped cream if desired.
Nutrition Facts : Calories 440, Carbohydrate 48 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 40 g, TransFat 1 g
MISS LINDA'S LEMON ICEBOX CAKE
So easy for so much deliciousness! This is especially refreshing during the worst of our southern summers. Don't get this too far from the refrigerator, though- the icing melts easily. The original recipe, from my mom's former co-worker, recommends using Duncan Hines cake mix.
Provided by scfl76
Categories Dessert
Time 55m
Yield 10 slices, 12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare and bake cake mix according to package directions for a 2-layer cake.
- In a separate bowl, mix condensed milk and lemon juice to make lemon filling. Reserve 1 cup of filling.
- Cool and split the two cake layers. Fill with lemon filling.
- Gently combine Cool Whip and reserved cup of lemon filling. Frost top and sides of cake.
- Keep refrigerated.
LEMON ICE-BOX CAKE I
Light, fluffy dessert-like cake with a taste of cheesecake.
Provided by Glenda
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- To Prepare Crust: mix graham crackers, 1/2 cup sugar and melted butter and press into 9 x 13 inch pan.
- Mix lemon gelatin with 1 cup boiling water and let cool.
- Meanwhile, whip the chilled evaporated milk, add the 1 cup sugar and lemon juice. Whip until sugar is dissolved. Whip in the cooled gelatin into the milk mixture then stir in pineapple.
- Pour lemon mixture over crust in pan. Sprinkle with 1/2 cup crushed graham crackers and chopped maraschino cherries if desired. Chill several hours or overnight. Variation: Mix one 8 ounce package of cream cheese with the 1 cup sugar; add this to the whipped milk, gelatin and lemon juice mixture. Stir in pineapple then proceed as above.
Nutrition Facts : Calories 169.4 calories, Carbohydrate 28.2 g, Cholesterol 14.7 mg, Fat 6.1 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 3.3 g, Sodium 123.4 mg, Sugar 21.7 g
Tips:
- For a richer flavor, use full-fat cream cheese and heavy cream.
- If you don't have graham cracker crumbs, you can make your own by crushing graham crackers in a food processor or blender.
- To make the cake more refreshing, add a tablespoon of lemon zest to the filling.
- For a fun variation, try using different types of cookies for the crust, such as chocolate chip cookies or Oreos.
- Be sure to chill the cake for at least 4 hours before serving, or overnight for best results.
Conclusion:
No-bake lemon ice box cake is a delicious and easy dessert that is perfect for any occasion. With its creamy filling, tangy lemon flavor, and graham cracker crust, this cake is sure to be a hit with everyone. So next time you're looking for a refreshing and delicious dessert, give this no-bake lemon ice box cake a try.
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