Old-Fashioned Lemon Icebox Cake
Irresistible layers of creamy lemon filling, crunchy lemon Oreo cookies, and soft and sweet whipped topping!
Servings 15 servings
Calories 58kcal
Ingredients
- 105 Lemon Oreos
- 2 - 3.5 ounce boxes instant lemon pudding
- 2 ½ cups milk
- 1 tablespoon lemon zest
- 8 ounces whipped topping
Instructions
- Place one layer of Oreos in the bottom of a 9x13-inch dish. You may have to cut Oreos in half so they fit well.
- In a large mixing bowl, beat lemon pudding mix and milk until thickened.
- Add lemon zest and half of whipped topping. Stir until combined.
- Spread half of the lemon mixture over top of Oreos.
- Add another layer of Oreos.
- Spread remaining lemon mixture over Oreos.
- Add another layer of Oreos.
- Spread remaining whipped topping over Oreos.
- Cover with plastic wrap and chill in the refrigerator for at least 4 hours.
Notes
- Allow time for this cake to sit in the fridge for a day or two to give it enough time for the flavors to meld.
- You can also use graham crackers, vanilla wafers or shortbread cookies in substitute for Oreos.
- Store leftovers in the fridge for 4 days in an airtight container.
Nutrition
Calories: 58kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 26mg | Potassium: 77mg | Fiber: 0.04g | Sugar: 6g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 0.02mg