Old Fashioned Lemon Ice Box Cake Recipes

LEMON ICE BOX CAKE

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.

OLD-FASHIONED ICEBOX CAKE

Steps:

• In a large bowl, use an electric mixer to beat heavy cream, powdered sugar, vanilla and salt until stiff peaks form.
• Spread a very thin layer of the whipped cream in the bottom of a 9 x 13-inch dish.
• Place a layer of the graham crackers or chocolate wafers in the bottom of the dish, breaking them as necessary in order to fit.
• Gently spread ¼ of the whipped cream on top of the crackers. Top with a second layer of crackers and then another layer of whipped cream.
• Repeat the layers until you have used a fourth layer of crackers and the final ¼ of the cream.
• Garnish the cake with crushed chocolate grahams, sprinkles, or grated chocolate.
• Cover loosely and refrigerate for at least 4 hours, or up to overnight.

LEMON JELLO CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Spray a 9x13-inch baking dish with nonstick spray and sprinkle with flour.
• Tip and tap the edges of the cake pan to coat it with flour.
• In the bowl of a mixer, mix the cake mix, eggs, water, oil and jello together.
• Pour into the greased and floured pan.
• Bake for 27-30 minutes. While the cake is in the oven, prep the icing (see instructions below).
• When cake is done, prick with a fork while still hot.
• Immediately pour lemon icing over top.
• In a small bowl, mix the lemon juice and powdered sugar until smooth.

GRANDMA'S ICEBOX CAKE

Steps:

• In a large bowl, whisk together the pudding mix with the milk for 2 minutes. Set aside for 5 minutes to thicken.
• Line the bottom of a 9x13-inch pan with graham crackers (you may need to use halves or quarters to fill in spots).
• Spread half of the pudding over the layer of graham crackers. Add another layer of graham crackers on top of the pudding, then spread with the remaining pudding. Top with a final layer of graham crackers and spread the Cool Whip evenly over top. Crush 1 graham cracker into crumbs and sprinkle over the Cool Whip.
• Cover and refrigerate until cold and set, about 3 hours, or overnight. Leftovers should be stored, covered, in the refrigerator for up to 3 days.

LEMON ICE-BOX CAKE II

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.

OLD FASHIONED LEMON ICE BOX CAKE

Steps:

• 1. Arrange a layer of wafers evenly in bottom of a 8 inch pie plate; set aside. In medium bowl, beat together with a whisk, milk and lemon juice until creamy and thick. Pour 1/2 of lemon mixture over wafer lined pie plate. Arrange another layer of wafers evenly on top of lemon mixture. Pour the remainder of lemon mixture over the lined wafers. Arrange another layer of wafers evenly on top of the lemon mixture. Arrange wafers evenly on top of the lemon mixture. Arrange wafers around pie, pushing into the filling so only 1/2 is showing.
• 2. Refrigerate overnight before serving.