Icebox Lemon And Graham Cracker Cake
This refreshing, no-bake dessert features layers of crisp graham crackers and a tangy lemon cream that softens into a cake-like texture overnight. It is the perfect balance of zesty citrus and creamy sweetness for warm weather gatherings.
Ingredients
Ingredients
- 2 cups heavy whipping cream very cold
- 14 oz sweetened condensed milk one standard can
- 0.5 cup fresh lemon juice about 3-4 lemons
- 1 tbsp lemon zest finely grated
- 1 tsp vanilla extract pure extract preferred
- 14.4 oz graham crackers about 2-3 sleeves
- 0.25 cup powdered sugar optional for extra sweetness
- 1 tsp fresh mint leaves for garnish
Notes
Make-ahead: This cake is best after 24 hours when the crackers have fully hydrated. Storage: Keep leftovers refrigerated for up to 3 days. Substitution: You can use lime juice and zest for a Key Lime version of this recipe.