Bring the sweetness to your picnic with this Strawberry Lemonade Icebox Cake, the perfect creamy, tart, and moist cake that requires no baking!
Pudding desserts are totally coming back into style. Those little boxes of pudding mix come in so many flavors that it’s easy to create something that everyone will love. One dessert that pudding is the star is known as icebox cake, a no-bake dessert that sets overnight in the fridge!
Strawberry Lemonade Icebox Cake combines fresh lemony flavors, juicy strawberries, and gluten-free cookies to create the perfect summer treat! Simply make your pudding, layer in some cookies and berries, and you have an amazing dessert with minimal effort! Bring this cake to your picnics, cookouts, and more!
All You Need is Time
When it comes to making a fabulous icebox cake, time is your friend. During the summer, it can be frustrating to turn on the oven while it’s already boiling hot outside. Instead, make an icebox cake and utilize the refrigerator!
An icebox cake layers pudding, whipped cream, or a cream cheese mixture between crisp cookies. As the cake sits in the fridge, the moisture from the pudding softens the crunchy cookies, leading to a cake-like texture as a result. The layers of cookie turn into layers of soft cake. No one will be able to resist a piece!
Ingredients in Strawberry Lemonade Icebox Cake
- 2½ cups whole milk
- 1 lemon, zested and juiced
- 1 (5.1 oz.) package instant vanilla pudding
- 2 (6 oz.) packages strawberry lemonade cookies (or lemon cookies), such as Enjoy Life Foods brand
- 1 cup whipped topping or prepared whipped cream
How to Make Strawberry Lemonade Icebox Cake
Add your milk, lemon zest, and lemon juice to a bowl. Slowly whisk the vanilla pudding mix into the milk mixture.
Mix until the pudding thickens, about 2-4 minutes. Set aside.
To a glass bowl with a lid, add a layer of cookies to fit the bottom of the bowl. You can break them up as needed.
Then, add 1 cup of the lemon pudding mixture. Spread evenly.
Next, add a layer of strawberries. Be sure you lay them out all the way to the sides of the bowl.
Continue with a few more layers of cookies, then pudding, then strawberries, ending with a layer of pudding on top.
Spread the whipped cream evenly over the top. Place a lid on the bowl and refrigerate for at least 8 hours before serving.
Serve chilled and enjoy!
Strawberry Lemonade Icebox Cake
Ingredients
- 2 1/2 cups whole milk
- 1 lemon, zested and juiced
- 1 (5.1 oz.) package instant vanilla pudding
- 2 (6 oz.) packages gluten-free strawberry lemonade cookies (or lemon cookies) such as Enjoy Life Foods brand
- 1 cup whipped topping or prepared whipped cream
Instructions
- Add your milk, lemon zest, and lemon juice to a bowl. Slowly whisk the vanilla pudding mix into the milk mixture.
- Mix until the pudding thickens, about 2-4 minutes. Set aside.
- To a glass bowl with a lid, add a layer of cookies to fit the bottom of the bowl. You can break them up as needed.
- Then, add 1 cup of the lemon pudding mixture. Spread evenly.
- Next, add a layer of strawberries. Be sure you lay them out all the way to the sides of the bowl.
- Continue with a few more layers of cookies, then pudding, then strawberries, ending with a layer of pudding on top.
- Spread the whipped cream evenly over the top. Place a lid on the bowl and refrigerate for at least 8 hours before serving.
- Serve chilled and enjoy!
