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Lemon Icebox Delight

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Every summer, my family has a reunion where there are tables upon tables full of food and even more desserts. Naturally. Tasty Kitchen member Tonya knocked this family reunion classic out of the park. And if this Lemon Icebox Delight wasn’t perfect enough, it’s nearly no-bake! To make it truly a no-bake treat, just substitute pre-made graham cracker pie crusts!

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

The lineup of ingredients is pretty simple. Check it out!

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Pour your graham cracker crumbles into a large bowl. Whisk in the sugar.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Next, add in the melted butter and stir until large crumbles form.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Once the graham cracker crumbles are formed, press them into the bottom of a 13×9 inch baking dish.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

In the same large bowl that you mixed the graham crackers, mix together cream cheese and powdered sugar until smooth. Next, fold in half of the Cool Whip until incorporated.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Once it’s smooth, spread it over the top of the pressed graham crackers.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Now, it’s time for the second layer. Again in the same bowl as before, stir together the condensed milk and lemon juice. I ran out of lemons, so I used less lemon juice than called for. But it worked out just fine. I might even suggest it so that this layer isn’t too soft and you can spread out the final layer without it swirling too much.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Pour the mixture over the first layer. Looks gorgeous already!

Lastly, the final layer is the remaining Cool Whip! Cool Whip is one of my favorite treats, especially right out of the freezer. But I resisted eating the rest of it right out of the tub and put it on the bars.

Place these into the fridge to chill until ready to slice and serve.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Garnish with a bit of lemon zest to make it pretty. You and your family are going to fall very hard for these!

Be sure to check out Tonya’s TK recipe box and her site 4 Little Fergusons for more home-cooked inspiration. This Bistecca Pizza Al Forno is speaking volumes to me in particular!

What is your family’s favorite dish when you are together? Post your favorite link below to share the love with the rest of your Tasty Kitchen friends!

 
 

Printable Recipe

Lemon Icebox Delight

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

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Description

Tastes light and fresh, no pudding mixes in this recipe!

Ingredients

  • 1 cup Graham Cracker Crumbs
  • 1 stick Melted Butter
  • ½ cups Sugar
  • 8 ounces, weight Cream Cheese, Softened
  • 16 ounces, weight Cool Whip, Thawed, Divided
  • 1-½ cup Powdered Sugar
  • 1 cup Lemon Juice
  • 1 whole Lemon, Zested
  • 14 ounces, fluid Sweetened, Condensed Milk

Preparation Instructions

For the crust:
Preheat oven to 350ºF. Combine Graham cracker crumbs, butter and sugar. Press into the bottom of a sprayed 9×13 glass pan. Bake for 12 minutes. Cool.

For the filling:
Mix the cream cheese, powdered sugar and half the whipped topping until combined. Spread over cooled crust.

Whisk the sweetened condensed milk with lemon juice and zest, until combined. Pour over cream cheese layer. Top with remaining whipped topping and refrigerate overnight before serving.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

5 Comments

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Annette S. on 8.2.2014

I think the size of the stick of butter, depends on where you live. I used 1/2 cup butter, and it worked out just fine. I took this to a BBQ last week, and everyone raved about it. It was cool, light, and refreshing for our Arizona heat! Thank you for sharing.

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AngAk on 8.1.2014

1/2 stick of butter is plenty for the crust.

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dightonmom on 7.26.2014

I think you’d better check your ingredient list. Recipe says 1 cup of graham cracker crumbs and a stick of butter… it was like soup. Had to add another cup of crumbs for the right contingency.

Thelma on 7.21.2014

I have made this several times and it is so delicious. I always combined all the ingredients for the filling and spread it into a graham cracker pie shell. It’s a little quicker that way.

JulieW on 7.21.2014

What about baking the crust?