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Frozen Lemon Icebox Cake

JM deLIGHT Lemon Icebox

Whether you are playing host to a party or guest to a gathering this summer, here is a dessert that should definitely be on the menu. Bring this classic cake to your book club meeting, your cousin’s bridal shower, or invite the golf gang over after a day on the course to enjoy a piece. There is not a summer event on the calendar that is not made a little sweeter with a slice of frozen lemon icebox cake made with Jackson Morgan Southern Cream deLIGHT.

Ingredients: 

1 Box (3.4 oz) Instant Lemon Pudding Mix 

1 ¾ Cup Whole Milk 

¼ Cup Jackson Morgan Southern Cream deLIGHT in Lemon Icebox

10 Ounces Frozen Whipped Topping, Thawed 

1 Box Graham Crackers 

¾ Cups Lemon Curd 

Directions: 

Make the lemon pudding first. In a medium size bowl, whisk the pudding mix with cold milk and Jackson Morgan. Whisk well for 2 minutes. Allow to sit for a few minutes in the fridge until you have pudding consistency. After you have pudding consistency, fold in 6 ounces of the thawed whipped topping. Set aside. 

In an 8 x 8 freezer safe pan, arrange graham crackers on the bottom of the pan. Then spread half of the pudding mixture on top, then add in half the lemon curd, you may need to microwave the lemon curd for 15-30 seconds to help it spread evenly.

Repeat the layers stopping with graham crackers. On top of the final graham cracker layer, spread the remaining whipped topping with an offset spatula. Sip tip: I used a piping bag used for cake decorating and put some of the whipped topping in it with a tip. I then decorated the cake with the whipped topping. 

Place in the freezer for 4 hours or up to overnight before serving. Enjoy! 

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JM deLIGHT Lemon Icebox
JM deLIGHT Lemon Icebox