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+ servings
Lemon Icebox Cake on a white plate

Lemon Icebox Cake

No Bake Lemon Icebox Cake is cool easy and refreshing. Sweet and tart this cake is always a winner!
Course Dessert
Cuisine American
Prep Time 15 minutes
Servings 9 Servings
Author Rob


  • 1 box graham crackers
  • 2 jars OUI lemon Yogurt 5 ounces
  • 1 package lemon Jello
  • 1 cup whole milk
  • 1 package Jello cheesecake pudding 3.4 ounces
  • 1 12 ounce tub Cool Whip
  • 1 jar of Dickinson's Lemon Curd or your favorite brand


  • Line the bottom of an 8X8 inch dish with a double layer of graham crackers, and set aside. Place the OUI Yogurt in a bowl, and add 1 heaping Tablespoon of the Lemon Jello, and stir until well blended.
  • Pour the Yogurt over the graham crackers, and smooth evenly. Place another double layer of graham crackers on top of the yogurt.
  • Mix the Cheesecake pudding with one cup of milk, and stir well.
  • Spread the pudding evenly over the graham crackers.
  • Place the dish in the refrigerator.
  • Thaw the cool whip, and Blend 2 Tablespoon of lemon pudding into the cool whip.
  • Remove the dish from the refrigerator, and place graham crackers over the pudding.
  • Add the cool whip on top of the graham cracker, and smooth out evenly.
  • Place the dish back in the refrigerator.
  • After 2 hours, open the Lemon Curd, and spread the lemon curd smoothly on top of the cool whip layer.
  • Place the dish back in the refrigerator, and chill for at least 4 hours, or overnight for best results.
  • When ready to serve, cut in 2 X 3 inch pieces, and Enjoy!


NOTE: You can easily make this in a 9 X 13 dish to make approximately 18 pieces; just double the ingredients as listed, and it should fill the dish.