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Old-Fashioned Lemon Icebox Cake
Irresistible layers of creamy lemon filling, crunchy lemon Oreo cookies, and soft and sweet whipped topping!
Prep Time
15
minutes
mins
Total Time
4
hours
hrs
15
minutes
mins
Servings:
15
servings
Calories:
58
kcal
Author:
Sara
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:
58
kcal
|
Carbohydrates:
6
g
|
Protein:
2
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.4
g
|
Cholesterol:
5
mg
|
Sodium:
26
mg
|
Potassium:
77
mg
|
Fiber:
0.04
g
|
Sugar:
6
g
|
Vitamin A:
77
IU
|
Vitamin C:
1
mg
|
Calcium:
61
mg
|
Iron:
0.02
mg