Lemon ice box cake

Lemon ice box cake
Lemon ice box cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    packages lemon pudding mix

  • 1

    (8 oz) container Cool Whip

  • 3

    cups whole milk

  • 1

    (16 oz) package graham crackers

  • Lemon Frosting:

  • 1/2

    cup (1 stick) butter, softened

  • 2

    cups powdered sugar

  • 2

    tablespoons milk

  • 2

    tablespoons lemon juice

Directions

am crackers. In a separate bowl, combine all frosting ingredients. Start with one cup of powdered sugar and add more until frosting is at desired consistency. Spread frosting evenly over cake, cover, and freeze for at least 4 hours or overnight. Remove from freezer. Slice, serve, and enjoy! Recipe adapted from Six Sisters' Stuff Save Recipe Print Recipe Facebook Pinterest Email Previous Recipe Next Recipe Page Newest Recipes Cheesy Spinach Gratin Think Cabbage Is Just for Coleslaw? Think Again! Line a 9x13 inch pan with parchment paper or aluminium foil, then cover completely with one layer of graham crackers, breaking the grahams into smaller pieces to fill gaps. In a large bowl, combine pudding packets, Cool Whip, and milk, and pour half of mixture evenly over grahams. Add another layer of graham crackers, top with remaining pudding mixture, and one final layer of graham crackers. In a separate bowl, combine all frosting ingredients. Start with one cup of powdered sugar and add more until frosting is at desired consistency. Spread frosting evenly over cake, cover, and freeze for at least 4 hours or overnight. Remove from freezer.

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