Lemon Icebox Cake

This no-bake lemon icebox cake has layers of Chessman cookies, creamy lemon pudding, and whipped topping. It's a refreshing dessert for summer gatherings.

Course Dessert

Cuisine American

Keyword Icebox Cake, Lemon Cake Recipe, no bake cake recipes, no bake dessert recipes

Prep Time 20

Refrigeration Time 12

Total Time 12 20

Servings servings

Calories 619kcal

Author Kathleen

Ingredients

4 (7.25) ounce packages Pepperidge Farms Chessman Butter Cookies, there will be leftovers from the last package.
2 (3.4) ounce boxes instant lemon pudding
2 teaspoons fresh lemon zest
3 cups milk
1/2 cup heavy cream
2 (8 ounce) tub frozen whipped topping, thawed + divided
1 (11 ounce) jar lemon curd

US Customary - Metric

Instructions

Line the bottom of a 9 X 13-inch pan with a single layer of Chessman cookies, cutting them as need be to cover them completely.
In a large mixing bowl, mix the pudding mix (2 boxes), lemon zest (2 teaspoons), milk (3 cups), and heavy cream (1/2 cup) with a handheld electric mixer on medium speed for 2 minutes.
Fold in one container of whipped topping (8 ounces).
Spread half the pudding mix over the layer of Chessman cookies, taking care to level the top.
Place another layer of cookies over the pudding mixture then spread the remaining pudding mixture over the top. Place a final layer of Chessman cookies on top, smooth side of the crackers facing up.
Spread the remaining whipped topping (8-ounce tub) of whipped topping evenly over the Chessman cookies.
Dollop lemon curd by the heaping teaspoonfuls over the whipped topping decoratively swirl. Cover with plastic wrap using toothpicks to suspend plastic over the topping and refrigerate overnight.

Notes

Planning: Plan this dessert a day ahead. It is so easy to assemble and looks really pretty with the lemon curd on top.
Thaw: For best results, thaw the frozen whipped topping overnight in the refrigerator.
Cookie Layout: When arranging the cookies, cut them as necessary to fill in any gaps. A well-covered base will prevent sogginess in those areas. If the cookies crack, no worries. No one will ever know when you serve this dessert.
Smooth It Out: After adding the pudding mixture, use an offset spatula, the back of a spoon, or a rubber spatula to gently level it out. This will help create even layers.
Garnish: Top the dessert with lemon zest, lemon slices, or curlycues of lemon peel for even more lemon flavor. I also love adding fresh mint leaves for a little pretty green. Fresh berries are another lovely garnish. Blueberries are always great when combined with lemon flavors.
Cutting: When slicing this dessert, dip the knife between cuts in a tall glass of cool water and wipe it off with a paper towel. This keeps the bit of filling that clings to the knife from being transferred back to the cake, making the slices cleaner and sharper.

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