Raspberry Lemon Icebox Cake


  • 2 small boxes white chocolate instant pudding (3.4 ounces each)
  • 3 cups whole milk
  • 8 ounces Cool Whip (thawed and divided)
  • 22 ounces lemon pie filling
  • 21 whole graham crackers (you’ll need 3 sleeves)
  • 18 ounces fresh raspberries (washed and dried)


  • In a small bowl, whisk together the pudding and milk until smooth.
  • Fold in all but ¾ cup of Cool Whip.
  • In another small bowl, mix together the lemon pie filling and remaining ¾ cup Cool Whip.
  • Place 7 crackers in a single layer in a 9×13 baking dish.
  • Spoon half of the pudding mix over the graham crackers.
  • Sprinkle half of the raspberries over the pudding.
  • Place 7 graham crackers over the raspberries. Press down lightly.
  • Spoon all of the lemon pie filling mixture over the graham crackers and spread out evenly.
  • Layer another 7 graham crackers over the lemon filling.
  • Spoon the remaining pudding over the crackers.
  • Arrange the rest of the raspberries over the pudding.
  • Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

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