Lemon Icebox Cake with sweet lemon pudding and buttery shortbread cookies is a delicious, easy-to-make treat for any occasion.

author’s note

4 Ingredients to a Lemon Dessert Everyone Loves!

Icebox cakes are one of my favorite easy desserts to make, and I’ve created quite a few over the years including my S’mores Icebox Cake, Pistachio Icebox Cake, and Oreo Icebox Cake, so I knew it was time to test a lemon version. I wanted something bright and refreshing since so many desserts tend to be heavy, and lemon felt like the perfect choice for a dessert that’s still so simple with no complicated steps.

I layered buttery shortbread cookies with a fluffy lemon pudding mixture and popped the pan in the fridge overnight. The next day I cut into it and honestly could not believe how good it was. The cookies soften into a tender cake-like layer, the lemon filling turns creamy and smooth, and every bite tastes like a chilled lemon dessert dream.

Ingredient shot-- image of all the ingredients used in this recipe

Lemon Icebox Cake Ingredients

Ingredient	Helpful Tips or Swaps
Lorna Doone Shortbread Cookies	Graham crackers or vanilla wafers can work, but shortbread gives the richest flavor and best texture.
Instant Lemon Pudding Mix	Use regular instant pudding. Avoid cook-and-serve or sugar-free versions for the best consistency.
Whole Milk	I don’t recommend lower-fat milks, they don’t set up the pudding as well.
Frozen Whipped Topping	Regular Cool Whip works best or substitute homemade whipped cream.
Fresh Lemon Zest	Optional but adds fresh lemon flavor and a bright finish to the cake.

Process shots of Lemon Icebox Cake-- process shots of the pudding mixes and milk being combined and then whipped topping being mixed into it

How To Make Lemon Icebox Cake:

Chill: Let it chill overnight for best texture.
Fit Cookies: Break cookies as needed to fit the pan.
Add Zest: Grate lemon zest on top before serving for some color.
Customize: Try different pudding flavors or add fresh fruit between layers.
Slice: Use a warm, dry sharp knife for clean slices.

Process shots-- images of the cookies being unwrapped and layered in the pan and then the lemon spread being spread in

chelsea’s recipe tip

My Top Lemon Icebox Cake Tips

Break cookies to fit pan: You want the layers fully covered so every slice holds together.
Let the cake chill long enough: Because shortbread cookies are thick, this cake really needs the full 24 hours to soften properly.
Spread layers gently: The cookie layers can shift if you press too hard.
Slicing: Run the knife under warm water, dry it, and cut clean squares.

Process shots of Lemon Icebox Cake-- images of the remaining layers being added in with a whipped topping being added on top

Storage

Leftovers?

Lemon Icebox Cake is best eaten on days 2-4; tends to get watery after.
Serve from the fridge and promptly return leftovers.
Freezing not recommended due to dairy content causing graininess and wateriness upon thawing.

Quick Tip

Here’s my favorite 8×8-inch pan to make this cake in. These parchment paper sheets are a game changer for lining the pan and these binder clips hold the parchment paper in nicely!

More Lemon Recipes:

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The BEST Lemon Bars Recipe

Lemon Poppy Seed Cookies

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Lemon Pie Recipe

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Lemon Berry Slush

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5 from 3 votes

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Lemon Icebox Cake

By Chelsea Lords

Lemon Icebox Cake is a dreamy, no-bake dessert with sweet lemon pudding and buttery shortbread cookies—easy, refreshing, and perfect for any occasion!

Prep Time: 20

Chilling Time: 1

Total Time: 1 20

Servings: servings

Equipment

Ingredients

▢ 2 (3.4-ounce) packages Instant lemon pudding mix see note 2
▢ 2-1/4 cups milk I use whole milk
▢ 2 (10-ounce) packages Loorna Doone cookies see note 1
▢ 1 (8-ounce) container frozen whipped topping like Cool Whip, thawed, divided, see note 3
▢ 1 lemon grated for zest, optional topping

Instructions

Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. Set aside. Remove 1 heaping cup of whipped topping and set it aside.
In a large bowl, combine both pudding mixes and milk and briskly whisk together for about 1 minute or until smooth. Take the remaining whipped topping and gently fold it into the pudding mixture until completely incorporated.
Place cookies in the prepared pan, breaking them apart as needed to create an even layer. Top with half the pudding mixture and use the back of a large spoon to gently spread into an even layer. Top with more cookies. Add the rest of the pudding, again spreading it into an even layer. Add the last layer of cookies. Finally, spread the reserved whipped topping in an even layer. Cover the cake and refrigerate for 24 hours. (This cake takes a little longer than most icebox cakes for the cookies to soften because they’re so thick!)
When ready to serve, cut the cake into squares (see note 4) and, if desired, use a zester to grate a bit of lemon zest on top. Alternatively, crumble any leftover cookies on top. Enjoy slices cold, straight out of the fridge.

Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: Loorna Doone Shortbread Cookies are used as the base of the cake and provide a sweet, buttery flavor. They soften when layered with the pudding mixture, becoming a cake-like consistency. While I highly recommend using 2 boxes of them for this recipe, graham crackers or vanilla wafers can be used as a substitute.

Note 2: Use 2 boxes of regular instant pudding mix (not sugar-free, low-fat, or the cook-and-serve type). Be sure to get the small 3.4-ounce boxes, and don’t prepare the pudding according to package instructions.

Note 3: Cool Whip is a common brand of frozen whipped topping that I use in my tests. Be sure to use regular, not sugar-free/reduced-fat, which can become watery. Or make your own; my recipe for homemade whipped cream is in the blog post!

Note 4: When cutting the cake, use a sharp chef’s knife and make decisive cuts. Run the knife under warm water, dry it on a kitchen towel, and repeat for each cut.

Storage: I recommend eating the cake on days 2 or 3. It can become watery after that. Serve the cake directly from the fridge. Any leftovers should be returned to the fridge promptly. I do not recommend freezing.