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No-Bake Lemon Icebox Cake

A thick slice of No-Bake Lemon Icebox Cake layered with creamy filling and topped with whipped cream on a white plate.
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You make this simple, chilled lemon dessert by layering crisp wafers with a creamy lemon filling. It sets in the refrigerator for a light, airy cake.

Ingredients

Scale
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) container frozen whipped topping, thawed, or 2 cups heavy cream, whipped to stiff peaks
  • 1 (11 ounce) box vanilla wafers or graham crackers

Instructions

  1. In a medium bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until fully combined. The mixture will thicken slightly.
  2. Gently fold half of the thawed whipped topping into the lemon mixture until just combined.
  3. Spread a thin layer of the lemon mixture on the bottom of an 8×8 inch baking dish or loaf pan.
  4. Arrange a single layer of vanilla wafers or graham crackers over the lemon mixture.
  5. Spread half of the remaining lemon mixture over the wafers. Repeat the layering process: wafers, then the remaining lemon mixture.
  6. Top the cake with the remaining whipped topping, spreading it evenly over the top layer.
  7. Cover the dish tightly with plastic wrap. Chill in the refrigerator for at least 6 hours, or preferably overnight, to allow the wafers to soften.
  8. Slice and serve cold.

Notes

  • If you use heavy cream instead of whipped topping, whip the cream separately until stiff peaks form before folding it into the lemon mixture.
  • For a richer lemon flavor, use fresh lemon juice only; bottled juice may not thicken the mixture as effectively.
  • You can garnish the top with extra lemon zest or thin lemon slices before serving.

Nutrition

Find it online: https://magazinemeal.com/no-bake-lemon-icebox-cake/