Lemon Icebox Cake Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON ICEBOX CAKE



Lemon Icebox Cake image

This is so good!! Very very moist. With all the lemon ingredients it sounds like it could be too lemony, but it's just perfect. It makes a great birthday cake because it comes together easily and makes a nice presentation. You can't go wrong with a recipe like this.

Provided by pies and cakes and

Categories     Dessert

Time 45m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) package lemon cake mix
2 (3 1/2 ounce) packages instant lemon pudding mix
0.5 (12 ounce) can frozen lemonade concentrate
1/2 cup oil
4 eggs
1 cup carbonated lemon-lime beverage (I use the generic kind)
1 cup milk
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Combine cake mix, 1 pkg. pudding mix, lemonade concentrate oil and eggs. Beat two minutes on medium speed. Add soda and mix just til blended.
  • Transfer to a greased 9x13 pan.
  • Bake at 350* for 35-40 minutes or til done.
  • Allow to cool completely.
  • In a bowl, combine remaining pkg. of pudding mix and milk. Whisk until combined and allow to "set" until fairly thick (about 5 minutes) and then fold in whipped topping.
  • Spread over cooled cake. Refrigerate until ready to serve and refrigerate leftovers.

REFRESHING LEMON ICEBOX CAKE



Refreshing Lemon Icebox Cake image

What an easy peasy lemon cake recipe. It's sweet, tart, creamy, and refreshing. The hardest part is letting the cake cool before adding the lemony filling. If you like lemon desserts, this will be a big hit.

Provided by Kathy Harrell

Categories     Other Desserts

Time 40m

Number Of Ingredients 11

1 box Duncan Hines French Vanilla cake mix
3 large eggs
1 1/3 c Sprite or 7-up
1/3 c vegetable oil
FILLING
1 can(s) Eagle Brand condensed milk (14 oz)
1/2 c fresh lemon juice
ICING
16 oz Cool Whip
2 can(s) Eagle Brand condensed milk (14 oz each)
1 c fresh lemon juice

Steps:

  • 1. Preheat oven to 350. Spray and flour 2 9-inch cake pans.
  • 2. Mix cake mix and eggs (slightly beaten). Stir in oil, mix in Sprite or 7-up until blended. Beat about a minute more.
  • 3. Pour into greased and floured pans. Cook about 25 minutes or until a toothpick comes out clean... DO NOT OVERCOOK.
  • 4. Let cake cool and slice each half into two layers. This will make 4 layers.
  • 5. To make the filling, combine condensed milk and lemon juice. Put filling between layers, not to let filling seep onto sides. Take each cake piece and place it on top of the filling. You should now have 2 complete layers.
  • 6. To make the icing, mix condensed milk and lemon juice together then fold into Cool Whip.
  • 7. Place a bit of the Icing between the 2 layers.
  • 8. Stack the cake and then ice the rest of the cake.
  • 9. Put a dollop of any leftover icing on each slice of cake.

LEMON AND BERRY ICEBOX CAKE



Lemon and Berry Icebox Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 6h15m

Yield 12 servings

Number Of Ingredients 9

1 quart heavy cream
1 cup powdered sugar
1 tablespoon clear imitation vanilla
One 25-ounce package lemon sandwich cookies
One 11-ounce jar raspberry preserves (about 1 cup)
1/2 cup fresh raspberries
One 11-ounce jar blueberry preserves (about 1 cup)
1/2 cup fresh blueberries
1/4 cup fresh mint leaves

Steps:

  • Place the cream, powdered sugar and vanilla in a large bowl and, using a hand mixer, whip until stiff.
  • Spoon one-third of the whipped cream mixture into a 10-inch round springform pan, smoothing evenly with a spatula. Top with half of the lemon cookies. Stir the raspberry preserves and disperse as evenly as possible over the cookies. Sprinkle over half of the raspberries, then top with another third of the whipped cream, followed by the remaining cookies. Stir the blueberry preserves and distribute as evenly as possible over the cookies. Sprinkle over half of the blueberries, then top with the remaining whipped cream and spread evenly. Garnish with the remaining fresh berries. Cover and refrigerate for 6 hours.
  • Run a paring knife around the springform pan and release the wall of the pan from around the cake, leaving the cake on the bottom of the pan. Transfer to a serving platter, top with the mint leaves and slice.

LEMON ICEBOX (OR FREEZER) CAKE



Lemon Icebox (Or Freezer) Cake image

I seem to be on a roll finding no-cook, quick & easy, make-ahead desserts & this 1 by Helen Corbitt from her cookbook w/the catchy title of "Helen Corbitt's Cookbook" doesn't end my trend. Her only comment was "This dessert freezes beautifully & I always keep 1 on hand for emergencies." If you are after a low-cal or low-fat dessert, this is not for you. If you want something yummy & decadent, then read on. My view is it would make having surprise guests an almost worthwhile emergency. Enjoy!

Provided by twissis

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

1 lemon (peel grated & juice strained)
1 1/2 oranges (peel grated & juice strained)
1 cup butter
1 cup sugar
3 eggs (separated)
15 ladyfingers (or 1 already cooked pound cake, cut in fingers)

Steps:

  • Cream butter & sugar together.
  • Add egg yolks, grated lemon peel, grated orange peel + the strained juices & mix well.
  • Beat the egg whites till stiff & fold them into the butter mixture.
  • Line the bottom of a 1-qt mold or cake tin w/ladyfingers (or pound cake fingers) & cover them w/a layer of the butter mixture.
  • Repeat for as many layers as you can, ending w/ladyfingers or pound cake on top.
  • Refrigerate overnite or freeze for at least 2 hours & then unmold to serve.
  • Idea Option: Sub lime for the lemon? Yum!

Nutrition Facts : Calories 554.6, Fat 35.6, SaturatedFat 21.1, Cholesterol 235.1, Sodium 346.6, Carbohydrate 54.7, Fiber 1.3, Sugar 43.7, Protein 6.8

LEMON ICE-BOX CAKE II



Lemon Ice-Box Cake II image

This easy, luscious cake is actually better made a day or two in advance. Store in refrigerator until ready to serve.

Provided by prissycat

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 12

Number Of Ingredients 4

1 (18.25 ounce) package lemon cake mix
2 (14 ounce) cans sweetened condensed milk
½ cup fresh lemon juice
1 (12 ounce) container frozen whipped topping, thawed

Steps:

  • Bake the cake in 2 layers as directed on package. When cool, slice each layer in half horizontally, making 4 layers. In a medium bowl, combine the 2 cans of sweetened condensed milk with the fresh lemon juice. Reserve half of the mixture and set aside.
  • Use half of lemon milk mixture to put between layers. With the reserved mixture, gently fold in the whipped topping, and use to frost the entire cake. Chill overnight before serving.

Nutrition Facts : Calories 482.7 calories, Carbohydrate 74.4 g, Cholesterol 33.3 mg, Fat 17.9 g, Fiber 0.4 g, Protein 8.1 g, SaturatedFat 11.5 g, Sodium 398.4 mg, Sugar 61 g

LEMON ICE-BOX CAKE I



Lemon Ice-Box Cake I image

Light, fluffy dessert-like cake with a taste of cheesecake.

Provided by Glenda

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 24

Number Of Ingredients 10

14 graham crackers, crushed
½ cup white sugar
½ cup melted butter
1 (12 fluid ounce) can evaporated milk, chilled
1 cup white sugar
2 lemons, juiced
1 (3 ounce) package lemon flavored Jell-O®
1 cup crushed pineapple, drained
½ cup graham cracker crumbs
¼ cup maraschino cherries, drained and chopped

Steps:

  • To Prepare Crust: mix graham crackers, 1/2 cup sugar and melted butter and press into 9 x 13 inch pan.
  • Mix lemon gelatin with 1 cup boiling water and let cool.
  • Meanwhile, whip the chilled evaporated milk, add the 1 cup sugar and lemon juice. Whip until sugar is dissolved. Whip in the cooled gelatin into the milk mixture then stir in pineapple.
  • Pour lemon mixture over crust in pan. Sprinkle with 1/2 cup crushed graham crackers and chopped maraschino cherries if desired. Chill several hours or overnight. Variation: Mix one 8 ounce package of cream cheese with the 1 cup sugar; add this to the whipped milk, gelatin and lemon juice mixture. Stir in pineapple then proceed as above.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 28.2 g, Cholesterol 14.7 mg, Fat 6.1 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 3.3 g, Sodium 123.4 mg, Sugar 21.7 g

BLUEBERRY-LEMON ICEBOX CAKE



Blueberry-Lemon Icebox Cake image

The more particular you are when building the layers in the loaf pan, the more neat and tidy this will look when sliced. But if it's a little uneven and the layers blend together, so be it!

Provided by Nicole Rucker

Categories     Bon Appétit     Chill     Cake     Blueberry     Milk/Cream     No-Cook     Yogurt     Cream Cheese     Dessert     Summer

Yield Serves 8

Number Of Ingredients 8

8 ounces mascarpone or plain whole-milk Greek yogurt, room temperature
3/4 cup powdered sugar
2 tablespoons finely grated lemon zest
2 1/2 cups chilled heavy cream
1 cup homemade or store-bought lemon curd, divided
16 graham crackers, divided
1 1/2 cups Blueberry-Chia Seed Jam, divided
1/3 cup fresh blueberries

Steps:

  • Line a 9x5" loaf pan with plastic wrap, leaving overhang on all sides. Using an electric mixer on medium-high speed, beat mascarpone, powdered sugar, and lemon zest in a large bowl until fluffy, about 4 minutes. Reduce speed to low; gradually add cream. Increase speed to medium as mixture thickens; beat until medium peaks form. Transfer two-thirds of mascarpone mixture to another large bowl and fold in 1/2 cup lemon curd. Cover remaining mascarpone mixture; chill until ready to unmold and cover cake.
  • Place a single layer of graham crackers over bottom of prepared pan, breaking as needed to fit. Using a small offset spatula, evenly spread a quarter of lemon cream over graham crackers. Dollop 1/2 cup jam over top, then gently spread evenly over lemon cream. Drizzle 1/4 cup lemon curd over. Spoon a third of remaining lemon cream over curd and top with another layer of graham crackers. Repeat layering process with half of remaining lemon cream, 1/2 cup jam, and remaining lemon curd. Finish with a final layer of lemon cream, then graham crackers. Cover with plastic wrap; freeze at least 6 hours. Cover and chill remaining jam until ready to serve cake.
  • Uncover cake and invert pan onto a platter. Using the plastic overhang to help you, unmold cake; peel off plastic. Spread top and sides of cake with reserved mascarpone mixture (if mixture looks a little loose, whisk until soft peaks form before using). Chill in freezer at least 15 minutes.
  • Just before serving, mix blueberries into reserved jam and spoon over cake.
  • Do Ahead
  • Cake can be made 2 days ahead. Cover and keep frozen.

LEMON ICEBOX CAKE



Lemon Icebox Cake image

Provided by Adam Randall

Categories     Cake     Milk/Cream     Mixer     Dessert     Bake     Easter     Fourth of July     Kid-Friendly     Mother's Day     Backyard BBQ     Lemon     Summer     Birthday     Shower     Party     Gourmet     Minnesota     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 8

4 lemons
1 cup water plus additional for blanching
1 1/2 cups granulated sugar, divided
1 (14-ounce) can sweetened condensed milk
3/4 cup chilled heavy cream
1 tablespoon confectioners sugar
1/2 teaspoon pure vanilla extract
1 (8- by 4-inch) store-bought all-butter pound cake (3/4 to 1 pound), chilled

Steps:

  • Make candied peel:
  • Remove zest (peel) from 2 lemons in wide strips with a vegetable peeler (see Tips, page 118), then cut lengthwise with a sharp knife into 1/8-inch-wide julienne strips. Reserve lemons for juicing.
  • Fill a 2-quart heavy saucepan halfway with water, then add julienned peel. Bring to a boil and simmer 15 minutes. Drain peel in a sieve and rinse.
  • Bring water (1 cup) and 1 cup granulated sugar to a boil in saucepan, stirring until sugar has dissolved. Add peel and gently simmer until translucent, about 15 minutes.
  • Remove peel from syrup with a slotted spoon, letting syrup drain off into saucepan. Spread out on a sheet of wax paper and cool to room temperature.
  • Toss peel with remaining 1/2 cup granulated sugar, stirring with a fork to coat and separate. Transfer sugared peel to clean dry sieve and shake off excess sugar, then spread out on a fresh sheet of wax paper to dry slightly. Make lemon filling while peel simmers and cools: Grate enough zest from remaining 2 lemons with a rasp to measure 2 teaspoon, then squeeze enough juice from all lemons to measure 2/3 cup. Whisk together zest, juice, and condensed milk. Chill until cold, at least 30 minutes.
  • Whip cream:
  • Beat heavy cream with confectioners sugar and vanilla in a chilled bowl with a whisk or electric mixer until it just holds stiff peaks. assemble cake: Halve cake crosswise, then trim crust from all sides. Cut each block horizontally into 4 (1/2-inch-thick) squares. Halve each square diagonally into 2 triangles.
  • For each serving, layer 2 triangles with lemon filling, offsetting corners. Top cake with whipped cream and candied lemon peel.

LEMON ICE BOX CAKE



Lemon Ice Box Cake image

Provided by Food Network

Categories     dessert

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 7

4 ounces cream cheese, softened
3 cups heavy cream
1/3 cup confectioners' sugar
2 teaspoons lemon zest, plus for garnish
1/2 teaspoon vanilla extract
11 ounces vanilla wafer cookies
10 ounces lemon curd

Steps:

  • Beat the cream cheese in a large bowl with an electric mixer until soft. Add the cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks.
  • Spread the bottom of a 9-by-13-inch baking dish with 1/2 cup of the whipped cream. Arrange half of the cookies on top of the cream, fitting in as many as possible without overlapping. Spoon half of the remaining cream mixture on top and smooth evenly with an offset spatula. In spoonfuls spaced every 2 inches, dollop half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Dollop with the remaining lemon curd and swirl into the cream. Cover with plastic wrap and refrigerate until the cookies have softened, at least 3 hours and up to 1 day.
  • Garnish each serving with lemon zest when ready to eat.

More about "lemon icebox cake food"

18 ICEBOX CAKE RECIPES TO MAKE DESSERT EASIER THAN EVER
18-icebox-cake-recipes-to-make-dessert-easier-than-ever image

From onecrazyhouse.com
Estimated Reading Time 7 mins
  • S’mores Aren’t Just For The Great Outdoors. With a crowd clamoring for dessert and you have none prepared beforehand, this deliciously fluffy S’mores Icebox Cake is all you need to bring s’mores inside.
  • Have Yourself A Peachy Peachy Summer. Feeling fruity? Nothing beats sweet peaches in the summertime, so make a batch of peach pie filling (or buy some), and use it to make this sweet and light Peach Icebox Cake.
  • No Better Combination of Words Than Chocolate Icebox Cake. But seriously. Have you ever heard such a great combination of words? Chocolate. Cake. And Icebox, meaning it’s no-bake!
  • When Life Gives You Lemons, Make Lemon Icebox Cake! The sweet tooths in the house might want to make way for this tangy, tart lemon filling and a buttery cake you can make from scratch if you prefer to.
  • This Banana Icebox Cake Will Drive You Bananas. I like to think of bananas as the melody in a harmony. They are a constant. All year round, in any decent grocery store, bananas are always available.
  • Though A Subtle Flavor, This Vanilla Icebox Cake Will Make You Sing. An Easy Vanilla Icebox Cake suits most palates. It’s perfect for the kids because they can simply add their favorite fruits or toppings after it’s made and served.
  • A Mouthful Of A Name AND Taste. Peanut butter addicts, rejoice! This Peanut Butter Cup Icebox Cake is just the ticket for you. I can attest to the fact that it’s wonderful with the Oreo crust or with a graham cracker crust.
  • A Berry Berry Lovely Icebox Cake. By now, you should’ve known that graham crackers are a favorite for icebox cakes. This is because the filling softens them and gives them a cake-like texture that you will love!
  • Our Very Own 4th Of July Icebox Cake Recipe. This cake is very similar to the strawberry icebox cake above apart from the blueberries that make it look somewhat like the American Flag.
  • Like Eclairs, But Way Easier To Make. If you love eclairs, this eclair Icebox Cake is a must-try! It tastes like an eclair, but it’s so much easier to make.


LEMON ICEBOX CAKE - RECIPE - FINECOOKING
lemon-icebox-cake-recipe-finecooking image
Early icebox cakes were festive chilled desserts made in molds with layers of cake (be it angel food, sponge cake, or ladyfingers) and custard or …
From finecooking.com
4.1/5 (16)
Category Dessert
Cuisine American
Calories 570 per serving


LEMON ICEBOX CAKE - VALERIE BERTINELLI
lemon-icebox-cake-valerie-bertinelli image
1. Beat the cream cheese and sugar with an electric mixer at medium speed until blended and smooth, 1 to 2 minutes. Add the cream, lemon zest, and vanilla; …
From valeriebertinelli.com
Estimated Reading Time 2 mins


LEMON ICEBOX CAKE {EASY NO-BAKE LEMON DESSERT RECIPE}
A ridiculously easy no-bake lemon icebox cake recipe, made using just 4 simple ingredients: lemon pudding mix, milk, Cool Whip, and graham crackers. While some people …
From crayonsandcravings.com
4.7/5 (38)
Total Time 4 hrs 15 mins
Category Dessert
Calories 389 per serving
  • In a large bowl, whisk instant pudding mix and milk together for 2 minutes. Fold in 1/2 of the whipped topping.
  • Cover the bottom of a 9 x 13 baking dish with a single layer of graham crackers. Add 1/2 the pudding mixture, spread into an even layer. Repeat with another layer of graham crackers and then the rest of the pudding. Top with a 3rd layer of graham crackers and then the remaining whipped topping.


LEMON ICEBOX CAKE - AMANDA'S COOKIN' - NO BAKE DESSERTS
Instructions. Using a hand mixer, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes. To the same bowl add instant lemon pudding powder, …
From amandascookin.com
Ratings 94
Calories 165 per serving
Category Dessert
  • Using a hand mixer, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes.
  • To the same bowl add instant lemon pudding powder, vanilla extract and lemon juice. Use a hand mixer again to blend until uniform in consistency and bright yellow.


LEMON OREO ICEBOX CAKE RECIPE - RECIPES.NET
Instructions. In a large bowl, mix together graham cracker crumbs, butter, and sugar until evenly combined. Press crust mixture into the bottom of a 9-inch springform pan. In a …
From recipes.net
Cuisine American
Category Cakes
Servings 6
Total Time 2 hrs 20 mins
  • In a large bowl, mix together graham cracker crumbs, butter, and sugar until evenly combined. Press crust mixture into the bottom of a 9-inch springform pan.
  • In a stand mixer fitted with a whisk attachment, beat the whipped cream ingredients on medium-high until light and fluffy. Spread about ⅖ of the mixture over the crust and set the rest aside.
  • Add a layer of Oreos over the whipped cream, then spread the lemon pudding out over the Oreos.
  • Add another layer of Oreos and another layer of whipped cream. Use the remaining bit of whipped cream to pipe on accents and top with Oreos and lemon drops.


LEMON ICEBOX CAKE - THE TOASTY KITCHEN
This sweet lemon icebox cake is the perfect treat for the lemon-loving sweet tooth in your life. Vanilla Oreo cookies are layered with a sweet lemon mousse to make this easy, …
From thetoastykitchen.com
5/5 (3)
Total Time 12 hrs 15 mins
Category Dessert
Calories 502 per serving
  • In a large bowl, add cold heavy cream. Whip with a hand mixer or stand mixer until medium peaks have formed. Gently fold lemon curd and lemon zest into whipped cream until evenly incorporated.
  • In an 8x8 square pan, add a thin layer of lemon mousse (this layer is not repeated). Top with ⅓ of your oreo cookies, arranged in a single layer. Top the cookie layer with a ⅓ of your remaining mousse, spread into an even layer. Repeat these layers two more times, for 3 layers each of cookies and whipped cream. Optionally, top with additional lemon zest.
  • Cover and refrigerate for a minimum of 12 hours, up to 24 hours, to allow cookies to soften to a cake-like consistency.


ICEBOX LAVENDER LEMON ANGEL FOOD CAKE - HEALTHY WORLD CUISINE
Icebox Lavender Lemon Angel Food Cake is ALMOST Homemade. We have a little secret to share… We did not bake the angel food cake, but our local grocery store makes the …
From hwcmagazine.com
Ratings 1
Category Desserts
Cuisine American
Total Time 30 mins
  • Make coconut whipping cream – place your cans of coconut cream in the refrigerator overnight or up to 24 hours in advance. 15 minutes before making your coconut whipping cream place your whipping bowl and beaters in the freezer to get them really cold.
  • Remove your coconut cream cans from the refrigerator and turn them upside down. Open your cans. Pour the liquid coconut water into a glass or bowl and set aside for later use. Scoop about 2 cups of the hardened coconut cream and place into your pre-chilled mixing bowl. Mix on low to start to get well combined and fluffy. Next add your Honey Candied Meyer Lemon Slices Lavender glaze – 3 tablespoons (or 3 tablespoons honey mixed with 1 teaspoon fresh lemon juice and 4 drops of dietary lavender essential oil or 1 teaspoon ground dried culinary lavender), Meyer lemon or regular lemon zest and mix well. Do not over mix or it will turn to butter. We added about 2 tablespoons of the remaining coconut water we had set aside to get it to that creamy dollop texture we like. (the remaining leftover coconut water is fabulous in smoothies, beverages and for thinning curries). Set aside. (FYI- 'Feel free to use regular dairy whipping cream if you are not lactose intolerant)
  • Prepare the cake – Slice your angel food loaf cake into 3 horizontal slices. Place 1/3 of the Honey Lemon Lavender whipped coconut cream on top of the bottom layer of the prepared angel food cake and spread evenly. Place another slice of your angel food cake on top of the Honey Lemon Lavender whipped coconut cream. Repeat the process for a total of 3 layers. The top and final layer should have a lovely dollop of Honey Lemon Lavender whipped coconut cream.
  • Garnish your cake – top your Icebox Lavender Lemon Angel Food Cake with Honey Candied Meyer Lemon Slices and sprigs of dried or fresh lavender. Refrigerate for a couple of hours to let the flavors mingle or eat immediately and Enjoy! Recipe: https://www.hwcmagazine.com/recipe/honey-candied-meyer-lemon-slices/


SUNNY NO-BAKE LEMON ICEBOX CAKE | 12 TOMATOES
Lemon Icebox Cake. Serves 8 - 12. 15 minutes active; 4 hours inactive. 4.3. Rated 4.3 out of 5. Rated by 51 reviewers. S2C Image. Ingredients. Cake: 2 packages lemon …
From 12tomatoes.com
4.3/5 (51)
Estimated Reading Time 1 min
Servings 8-12
  • Line a 9x13 inch pan with parchment paper or aluminium foil, then cover completely with one layer of graham crackers, breaking the grahams into smaller pieces to fill gaps.
  • In a large bowl, combine pudding packets, Cool Whip, and milk, and pour half of mixture evenly over grahams.
  • Add another layer of graham crackers, top with remaining pudding mixture, and one final layer of graham crackers.
  • In a separate bowl, combine all frosting ingredients. Start with one cup of powdered sugar and add more until frosting is at desired consistency.


NO-BAKE LEMON ICEBOX CAKE (+VIDEO) - THE COUNTRY COOK
Using an electric or stand mixer, mix together cream cheese, sugar and lemon zest until smooth. Add in heavy cream and mix for about three minutes until thick and fluffy. Now, …
From thecountrycook.net
Reviews 10
Total Time 15 mins
Category Dessert
Calories 503 per serving
  • Using an electric or stand mixer, mix together cream cheese, sugar and lemon zest until smooth.


LEMON BLUEBERRY ICEBOX CAKE - AMANDA'S COOKIN' - ONE PAN ...
This lemon blueberry icebox cake is exploding with bright and cheery layers of lemon pudding and cream cheese with blueberry pie filling and soft sponge-like graham …
From amandascookin.com
5/5 (7)
Total Time 4 hrs 25 mins
Category Dessert
Calories 538 per serving


LEMON ICEBOX CAKE {NO BAKE DESSERT} | PRINCESS PINKY GIRL
Lemon Icebox Cake. If you need an easy dessert recipe for summer, then this no-bake lemon icebox cake is just the thing. It only requires a few, simple ingredients -and takes …
From princesspinkygirl.com
4.1/5 (55)
Total Time 15 mins
Category Dessert
Calories 198 per serving
  • Line an 8x8 or 9x9 inch square baking pan with aluminum foil, leaving an overhang around the edges.


LEMON ICEBOX CAKE - PARENTS
Lemon Icebox Cake. Wedge 1 1/2 cracker sheets into whipped-cream mixture in loaf pan, with crackers placed upright on their long side running parallel to the long edge of the …
From parents.com
Servings 8
Total Time 6 hrs 30 mins
  • Line an 8 1/2-×4 1/2-in. loaf pan with 2 large pieces of plastic wrap, leaving a 3-in. overhang on the short sides.
  • Beat cream, sugar, lemon zest, and lemon juice in the bowl of a stand mixer fitted with a whisk attachment on medium speed until starting to thicken, about 1 minute. Raise mixer speed to medium-high; beat until medium-to-stiff peaks form, 3 to 4 minutes.
  • Fill loaf pan with whipped-cream mixture, stopping 1/2 in. from top of pan (you'll have about 2 cups remaining). Transfer 1 cup of the remaining whipped-cream mixture to a small bowl; cover and refrigerate until ready to decorate. Reserve remaining whipped-cream mixture in mixer bowl.
  • Wedge 1 1/2 cracker sheets into whipped-cream mixture in loaf pan, with crackers placed upright on their long side running parallel to the long edge of the pan, and positioned about 1/2 in. from pan's long edge; this will create 1 "cake layer" in pan. Push wedged crackers deep enough into whipped-cream mixture so that they are mostly covered. Repeat process with remaining cracker sheets, making 6 cake layers total, each spaced about 1/2 in. apart.


LEMONADE ICEBOX CAKE DESSERT RECIPE - ON SUTTON PLACE
It cuts like a real cake and it looks beautiful. A simple lemon and mint garnish is all you need to make it extra special; It’s very important to refrigerate the finished icebox cake for …
From onsuttonplace.com
5/5 (3)
Total Time 6 hrs 20 mins
Category Dessert
Calories 263 per serving


LEMON ICEBOX CAKE - CALL ME PMC
Preheat oven to 350 degrees F. Spray a 9x13 inch cake pan with non-stick spray. In a bowl beat together the cake mix, instant pudding, water, oil, and eggs until light and fluffy, …
From callmepmc.com
4.7/5 (15)
Total Time 1 hr 10 mins
Category Dessert
Calories 332 per serving


LEMON ICEBOX CAKE - LIKE MOTHER, LIKE DAUGHTER
This lemon ice box cake is so refreshing, and like I said, it only takes a few minutes of work to actually make. All you need to make it is some lemon instant pudding, milk, lemon …
From lmld.org
5/5 (3)
Total Time 4 hrs 15 mins
Servings 15
Calories 127 per serving
  • Place a layer of graham crackers, into the bottom of a 9x13 pan. Set the graham crackers side by side to cover the whole bottom of the pan. Break graham cracker pieces as needed to fill the whole pan.
  • Stir together your dry pudding mix and milk in a large bowl for about 2 minutes till it starts to thicken.
  • Carefully spread half of the pudding mixture over the top of the graham crackers. Spread evenly to the edges.


LEMON ICEBOX CAKE - TRADITIONAL HOME BAKING
This easy to make Lemon Icebox cake, can be ready in a few hours. Layer upon layer of sponge fingers, with layer upon layer of mascarpone and cream filling. The sponge …
From traditionalhomebaking.com
5/5 (1)
Total Time 2 hrs 30 mins
Category Dessert
Calories 873 per serving


RASPBERRY-LEMON CHIFFON ICEBOX CAKE RECIPE | EATINGWELL
Diabetes-Friendly Frozen Dessert Recipes; Raspberry-Lemon Chiffon Icebox Cake; Raspberry-Lemon Chiffon Icebox Cake. Rating: 4 stars. 1 Ratings. 5 star values: 0 ; 4 …
From eatingwell.com
4/5 (1)
Total Time 2 hrs 35 mins
Category Diabetic Frozen Dessert Recipes
Calories 138 per serving
  • Coat an 8x4-inch loaf pan with cooking spray. Line it with a double layer of plastic wrap, letting it overhang 2 inches on the sides.
  • Combine raspberries and 1/4 cup water in a large saucepan; mash the berries. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Press the mixture through a fine-mesh sieve; discard the seeds. Return to the saucepan and stir in sugar. Return to a simmer and cook until reduced to 1/2 cup, about 10 minutes more. Let cool slightly.
  • Add the remaining 1/4 cup water to a small saucepan. Sprinkle gelatin on top; do not stir. Let stand 5 minutes. Heat over medium heat, stirring, just until the gelatin is dissolved. Stir the gelatin mixture into the berry mixture. Stir in 1/2 cup whipped topping until combined. Fold in another 1/2 cup whipped topping until no streaks remain. Spoon the mixture into the prepared pan. Cover and refrigerate until set, about 1 hour.
  • Whisk milk and pudding mix in a medium bowl until thick. Whisk in one-third of the remaining whipped topping until combined. Fold in the remaining whipped topping until no streaks remain. Spread over the raspberry layer.


7 ICEBOX CAKES TO MAKE THIS SUMMER | FOOD & WINE
Between the lemon, graham crackers, and blueberries, Justin Chapple’s tangy icebox cake is perfect for summer. And, it’s simple to assemble if you opt for premade ingredients, as Chapple ...
From foodandwine.com
Estimated Reading Time 6 mins


LEMON ICEBOX CAKE - MEALPLANNERPRO.COM
This lemon icebox cake is layers of buttery shortbread and lemon cream that come together in this scrumptious no-bake summer dessert! Not only is this recipe beyond easy, but has the perfect balance of tart and sweet flavors!
From mealplannerpro.com
Cuisine American
Category Dessert
Servings 1
Total Time 4 hrs 20 mins


MEYER LEMON ICEBOX CAKE - NO RECIPES
An icebox “cake” is actually cookies layered with cream. In this case I use lemon wafer cookies I got at Whole Foods, Meyer lemon curd, and lemon cream. Left in the fridge overnight, the wafers absorb liquid out of the creme and take on a firm cake-like texture without getting mushy. For being relatively simple, this is actually one of my ...
From norecipes.com
Reviews 13
Estimated Reading Time 2 mins


EASY NO-BAKE LEMON ICEBOX CAKE - THEBESTDESSERTRECIPES.COM
Easy No-Bake Lemon Icebox Cake. "You are going to love this cool and creamy no-bake lemon icebox cake. It has just the right amount of lemon flavor so that it isn't too lemony. The recipe is super easy, calls for just 4 simple ingredients, and takes just a few minutes to make. Then, you just pop it in the refrigerator to chill overnight, and ...
From thebestdessertrecipes.com
Estimated Reading Time 1 min


LEMON ICEBOX CAKE | IMPERIAL SUGAR - RECIPES
Lemon Icebox Cake is an yummy no-bake recipe that's just about as easy as it gets. Bright, cool, crisp, and refreshing - icebox cakes prove that sometimes the best recipes are the most simple. This is a great kid-friendly, beginner chef recipe as well.
From imperialsugar.com
Servings 18
Estimated Reading Time 1 min
Category Cakes & Cupcakes


LEMON ICEBOX CAKE RECIPE - SPICY SOUTHERN KITCHEN
Lemon Icebox Cake- this cool and creamy no-bake dessert is made with layers of graham crackers, lemon pudding, and a Cool Whip topping. With lots of fresh lemon flavor, this easy dessert is perfect for summer. PREP: 10 mins. COOK: 0 mins. Refrigerate: 2 hrs. SERVINGS: 12. 1x 2x 3x. Save. Print Pin. Ingredients 2 (3.4-ounce) boxes instant lemon …
From spicysouthernkitchen.com
5/5 (2)
Category Dessert
Cuisine American
Calories 318 per serving


LEMON GINGER ICEBOX CAKE - READER'S DIGEST CANADA
In a large bowl, beat cream cheese and lemon zest until creamy. Beat in lemon curd until smooth. Gradually add cream, beating on medium-high speed until soft peaks form. Line bottom of an 8-in. square dish with 9 cookies; spread with about 2/3 cup cream cheese mixture. Repeat layers 6 times. Sprinkle with crystallized ginger. Refrigerate ...
From readersdigest.ca
Estimated Reading Time 4 mins


9X13 ICEBOX CAKE RECIPES | SOUTHERN LIVING
There's nothing more refreshing than a chilled dessert on a hot summer afternoon, and these icebox cake recipes should be your go-to for cooling off this season. Much like their Southern sister icebox pies, these refreshing cakes are easy, no-bake, and refrigerated.And they're great for serving crowds, especially when made in a trusty 9x13 dish.
From southernliving.com
Author Mary Shannon Wells


RECIPES - LEMON ICEBOX CAKE - HALLMARK CHANNEL
Lemon Icebox Cake - Home & Family. 1. Make the ginger syrup. Combine the ginger, sugar, water, and salt in a saucepan and bring to a boil. Simmer for 50 minutes and set aside to cool. Strain and refrigerate. 2. Once the ginger syrup has completely cooled, line the sides of a 10” round springform pan with parchment (use a little cooking spray ...
From hallmarkchannel.com
Estimated Reading Time 3 mins


THE ULTIMATE LEMON ICEBOX CAKE | THE RECIPE CRITIC
Storing Leftover Lemon Icebox Cake. The best part about lemon icebox cake is that it stores easily and can be eaten straight from the fridge! In the Refrigerator: Wrap cake with plastic wrap and store in fridge for up to 4 days. In the Freezer: Wrap cake completely with aluminum foil. Icebox Cake will keep in the freezer for up to a month.
From therecipecritic.com
5/5 (1)
Total Time 4 hrs 20 mins
Category Cake, Dessert
Calories 227 per serving


NO-BAKE DESSERT ALERT: REE DRUMMOND’S LEMON AND BERRY ...
Directions. 1. Place the cream, powdered sugar and vanilla in a large bowl and, using a hand mixer, whip until stiff. 2. Spoon ⅓ of the whipped cream mixture into a 10-inch round springform pan ...
From msn.com


LEMON ICEBOX CAKE | FOOD AND COOKING RECIPES
Storing Leftover Lemon Icebox Cake. The best part about lemon icebox cake is that it stores easily and can be eaten straight from the fridge! In the Refrigerator: Wrap cake with plastic wrap and store in fridge for up to 4 days. In the Freezer: Wrap cake completely with aluminum foil. Icebox Cake will keep in the freezer for up to a month.
From foodrecipescafe.com


FOUR-INGREDIENT RASPBERRY LEMON ICEBOX CAKE - FOOD LION
Directions. Line a 9x5-inch loaf pan with plastic wrap, allowing it to hang over all sides. Gently fold 1/2 of the lemon curd into the whipped topping. Slice the pound cake horizontally into three equal slices. Place one layer in the bottom of the prepared pan. Top with 1/4 of the whipped topping mixture. Sprinkle with 1/2 of the raspberries ...
From foodlion.com


PIONEER WOMAN LEMON ICEBOX CAKE - CHEFS & RECIPES
This Pioneer Woman Lemon Icebox Cake is layered with light, refreshing lemon pudding, cool whip, and graham crackers and topped with lemon zest and raspberries for a delicious summer dessert!. Feel free to make use of all the extra information that I’ve provided with the main Pioneer Woman Lemon Icebox Cake recipe, I hope that they will help you achieve the best cake result …
From chefsandrecipes.com


LEMON ICEBOX CAKE RECIPES
Lemon Icebox Cake Recipes LEMON AND BERRY ICEBOX CAKE. Provided by Ree Drummond : Food Network. Categories dessert. Time 6h15m. Yield 12 servings. Number Of Ingredients 9. Ingredients; 1 quart heavy cream: 1 cup powdered sugar: 1 tablespoon clear imitation vanilla: One 25-ounce package lemon sandwich cookies : One 11-ounce jar …
From tfrecipes.com


25 BEST ICEBOX CAKES - INSANELY GOOD
Lemon Icebox Cake. This is a tender and moist lemon-flavored cake topped with refreshing lemon custard. Made from sweetened condensed milk and lemon juice, the topping really makes this dessert mouthwatering. It’s wonderfully sweet, but not overwhelmingly so. The tartness of the lemon juice gives it the perfect contrast. 3. Chocolate Icebox Cake. Chocolate …
From insanelygoodrecipes.com


LEMON ICEBOX CAKE | FOODS GEEK
Storing Leftover Lemon Icebox Cake. The best part about lemon icebox cake is that it stores easily and can be eaten straight from the fridge! In the Refrigerator: Wrap cake with plastic wrap and store in fridge for up to 4 days. In the Freezer: Wrap cake completely with aluminum foil. Icebox Cake will keep in the freezer for up to a month.
From foodsgeek.com


15 BEST LEMON ICEBOX CAKE IDEAS | LEMON DESSERTS, LEMON ...
Jul 21, 2020 - Explore Karen carson's board "lemon icebox cake" on Pinterest. See more ideas about lemon desserts, lemon recipes, recipes.
From pinterest.com


PIONEER WOMAN LEMON ICEBOX CAKE RECIPES
More about "pioneer woman lemon icebox cake recipes" BEST BLACKBERRY ICEBOX CAKE RECIPE - THE PIONEER WOMAN. 2020-08-13 · Melt the butter in a pan over medium heat. Crumble the cake mound into crumbs. Add to the pan and toast until golden brown all over, 1 to 2 minutes. Set aside to cool. Mix together the blackberries, blackberry jam, lemon … From …
From tfrecipes.com


LEMON ICEBOX CAKE VALERIE BERTINELLI RECIPE
Crecipe.com deliver fine selection of quality Lemon icebox cake valerie bertinelli recipes equipped with ratings, reviews and mixing tips. Get one of our Lemon icebox cake valerie bertinelli recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 90% Lemon Ice-Box Cake II Allrecipes.com This easy, luscious cake is actually better made a …
From crecipe.com


LEMON RASPBERRY ICEBOX CAKE RECIPES ALL YOU NEED IS FOOD
RASPBERRY LEMON ICEBOX CAKE - KITCHEN TREATY RECIPES. Jul 30, 2014 · Icebox cake is already easy, but this one is the easiest! Lemony whipped cream and fresh raspberries layered with graham crackers and chilled until perfect - it's the quintessential no-bake summer dessert. Main Ingredients: graham crackers, lemon, raspberries, whipped cream. Published …
From stevehacks.com


Related Search