Get the Recipe: Lemon Icebox Cake
This quick and easy Lemon Icebox Cake requires just six ingredients! This no-bake lemon dessert is perfect for spring and summer gatherings!
Ingredients
- 4 cups of whipped cream
- 1 8 ounce container vanilla yogurt
- 1 tablespoon lemon zest, from 1 lemon
- 2 tablespoons lemon juice, from 1 lemon
- 1 package gluten-free graham crackers
- 1 cup lemon frosting
Instructions
- In a mixing bowl, combine the whipped cream, yogurt, lemon zest and lemon juice until well combined.
- In an 8x8-inch pan (lined with parchment paper if you wish), layer the graham crackers and top with the lemon filling.
- Repeat layers until you run out of mixture.
- Freeze for 15 minutes.
- Heat the lemon frosting for 30 seconds in the microwave until smooth. Pour over the icebox cake.
- Freeze for at least 2 hours before slicing and serving.
Notes
Whipped cream: You may use homemade or store bought. You'd need two containers if using storebought.
Lemon frosting: Duncan Hines is gluten-free.
Serving: 1 slice (6 servings), Calories: 151kcal, Carbohydrates: 15g, Protein: 2.6g, Fat: 9.4g, Cholesterol: 31mg, Sodium: 26mg, Fiber: 0.4g, Sugar: 6.9g
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