NO-BAKE LEMON OREO ICEBOX CAKE You’ll Crave Again
A cool, creamy, tangy no-bake dessert layered with crushed Golden Oreos, lemon pudding, and whipped topping. Perfect for summer and easy to make ahead.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hrs 20 minutes
- Yield: 9 squares 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 package (14 oz) Golden Oreos, crushed
- 1/3 cup unsalted butter, melted
- 1 package (3.4 oz) instant lemon pudding mix
- 1 1/2 cups cold milk
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 2 cups whipped topping (like Cool Whip), divided
- Lemon slices and extra crushed Oreos for topping
Instructions
- In a bowl, mix crushed Oreos with melted butter. Press mixture firmly into the bottom of a 9×9-inch dish to form the crust. Chill for 10 minutes.
- In another bowl, whisk lemon pudding mix with cold milk until thickened. Set aside.
- In a separate bowl, beat cream cheese and powdered sugar until smooth. Fold in 1 cup of whipped topping, then gently mix with prepared pudding.
- Spread the lemon cream layer over the chilled crust. Top with remaining whipped topping.
- Sprinkle extra crushed Oreos on top and decorate with lemon slices.
- Cover and refrigerate for at least 4 hours or overnight before slicing.
Notes
- Crush Oreos in a food processor for a fine crumb.
- Use fresh lemon zest in the cream for extra zing.
- Store leftovers in the fridge up to 3 days.
- Serve chilled with iced tea or lemonade.
- Add fresh berries for color and tart balance.
- Try freezing for an ice cream cake vibe.
Nutrition
- Serving Size: 1 square
- Calories: 310 kcal
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg