Ingredients for Lemon Ice Box Cake
- Duncan Hines Lemon Supreme Cake Mix
- Water
- Vegetable Oil
- Eggs
- Sweetened Condensed Milk
- 1/2 cup fresh lemon juice
- Whipped Topping
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How to Make Lemon Ice Box Cake
- In a large bowl, beat the cream cheese until smooth and creamy.
- Gradually add the powdered sugar, beating until fully incorporated.
- Stir in the lemon zest, lemon juice, and vanilla extract until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined.
- Crush the graham crackers into fine crumbs. You can do this in a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- Layer half of the graham cracker crumbs in the bottom of a 9x13 inch baking dish.
- Spread half of the lemon cream cheese mixture evenly over the graham cracker crumbs.
- Repeat layers with the remaining graham cracker crumbs and lemon cream cheese mixture.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to set.
- Before serving, garnish with extra lemon zest and fresh berries (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
152g
Fat
40g
Carbs
24g
