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Graham Cracker Lemon Icebox Cake

If you need a dessert that looks nice, tastes great, and is beyond easy to prepare (no cooking!) the icebox cake is your answer. I made my first icebox cake last summer and couldn’t believe I hadn’t tried it sooner. After some simple layering of cookies and whipped cream, then chilled in the fridge (all day or overnight), I had a cake with tons of thin layers, light whipped cream, and perfect soft texture. As the cake chills, the whipped cream softens up the cookies making them into thin cake-like layers. It’s really pretty magical. We had people over for dinner on Saturday and I tried to have them guess how I made the cake – they didn’t know it wasn’t real cake! (And they couldn’t believe how easy it seemed when I told them).

The fun thing about an icebox cake is you can make it as many layers as you’d like or in any shape. Just stack your cookies how you’d like.

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Graham Cracker Lemon Icebox Cake

Author Shannon Lyon | Plum Street Collective

Ingredients

1 box graham crackers 14 oz. box (Or any wafer cookies, like Nilla Wafers)
1 quart heavy whipping cream
5 tbsp. sugar
juice of 1 lemon
zest of 1 lemon

Instructions

Using a cake pan, or springform pan, set out the desired shape you'd like for the cake. Set aside.
Whip cold whipping cream until soft peaks form. Add powdered sugar, lemon juice, and 1/2 of lemon zest.
Continue whipping until stiff peaks form.
Spoon a large heap of whipped cream into bottom of cake pan. Spread evenly across bottom of pan.
On top of cream layer, add graham crackers in a single layer (Break them as needed to form to the shape of your pan - small gaps are okay.)
Repeat by adding another cream layer, then another layer of graham crackers until you are out of crackers. Finish the top with a thick layer of whipped cream and garnish with the remaining lemon zest.
Place in the fridge overnight or all day (8 hours) to set.
Serve chilled!