Summer is the ideal season for cold, no-bake desserts. When you combine this type of dessert with the flavors only found during warm-weather months, you end up with a dish that will make any sweets lover go weak in the knees! My personal favorite tastes of summer are dishes filled with tart raspberries and lemon notes. If either is included in a treat, you better believe I’m going to be getting my hands on it!
Icebox cakes have become increasingly popular in the spring and summer and it’s likely because they are not only absolutely delicious, but they are incredibly simple to create. When I came across a lemon version, I knew it had to be something special. Let me be the first to tell you, this recipe does not disappoint! The creamy custard-like texture combined with the punchy lemon flavors make this a dish that you won’t soon forget. Check out the recipe for this super simple no-bake summer treat.
8 oz. Cool Whip
3 c. milk
2 packages lemon pudding mix
1 package (16 oz.) graham crackers
½ c. butter
2 tbsp. Milk
2 tbsp. Lemon juice
1 c. powdered sugar
Add the Cool Whip, milk, and pudding mix into a large bowl. Stir well until everything is combined. Line a 9x13-inch baking dish with tin foil. Lay a row of graham crackers on the foil for your base. Add half of the pudding mixture on top and spread out evenly with a spatula, ensuring that every graham cracker is completely covered. Repeat this process.
Top the last layer of the pudding mixture with more graham crackers. In a medium bowl, combine butter, 2 tbsp. Milk, lemon juice, and powdered sugar. Once everything is fully incorporated, spread this mixture on top of the graham cracker layer. Place in the freezer for four hours. Once ready to eat, remove and top with lemon zest, fruit, or whipped cream. Enjoy!
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