Lemon Icebox Cake
Ingredients:
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8 oz cream cheese softened
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6.8 oz instant lemon pudding mix 2 boxes of 3.4 oz instant pudding mix
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1/2 cup freshly squeezed lemon juice about 3 large lemons, or 4 medium lemons
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2 teaspoons vanilla extract
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2 1/2 cups milk
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8 oz Cool Whip 1 container
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1 box graham crackers 14.4 oz
Optional Topping Ideas
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lemon zest
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raspberries
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sliced lemons wedged or curled
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blueberries
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graham crackers crumbs
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dollop of whipped cream
Instructions:
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Using a hand mixer, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes.
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To the same bowl add instant lemon pudding powder, vanilla extract and lemon juice. Use a hand mixer again to blend until uniform in consistency and bright yellow.
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Slowly pour in the milk and mix until minimal lumps are left.
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Add the cool whip and fold in with a rubber spatula.
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Using a 9×13 casserole dish, spread 1/2 cup of pudding mixture onto the bottom, similar to how you would lasagna. Layer the crackers as best you can, in one layer. You may need to break pieces of graham crackers to fit the shape and close in the spaces of your casserole dish.
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Pour 1/3 of the remaining pudding mixture on top of the graham crackers and spread evenly.
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Repeat: graham crackers, pudding mixture, graham crackers, pudding mixture.
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Freeze for 4 hours or refrigerate overnight.
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Remove from the freezer and allow to sit for 15-20 minutes on the counter to soften before cutting. Finish with lemon zest and fresh raspberries.
