How to Make Lemon Ice-Box Cake I - A Step-by-Step Guide

When it comes to refreshing and light desserts, lemon ice-box cake is a classic choice that is perfect for any occasion. This no-bake dessert is simple to make and brings a burst of citrus flavor that is both delightful and indulgent. Lemon Ice-Box Cake I is a timeless recipe that has been passed down through generations, and it continues to be a beloved treat for many. With its combination of creamy filling, zesty lemon, and crisp graham crackers, this dessert is sure to be a hit at any gath...

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Ingredients

  • 14 graham crackers, crushed
  • ½ cup white sugar
  • ½ cup melted butter
  • 1 (12 fluid ounce) can evaporated milk, chilled
  • 1 cup white sugar
  • 2 lemons, juiced
  • 1 (3 ounce) package lemon flavored Jell-O®
  • 1 cup crushed pineapple, drained
  • ½ cup graham cracker crumbs
  • ¼ cup maraschino cherries, drained and chopped

Information

  • Servings: 24
  • Yield: 1 -9x13 inch cake

  • To Prepare Crust: mix graham crackers, 1/2 cup sugar and melted butter and press into 9 x 13 inch pan.
  • Mix lemon gelatin with 1 cup boiling water and let cool.
  • Meanwhile, whip the chilled evaporated milk, add the 1 cup sugar and lemon juice. Whip until sugar is dissolved. Whip in the cooled gelatin into the milk mixture then stir in pineapple.
  • Pour lemon mixture over crust in pan. Sprinkle with 1/2 cup crushed graham crackers and chopped maraschino cherries if desired. Chill several hours or overnight. Variation: Mix one 8 ounce package of cream cheese with the 1 cup sugar; add this to the whipped milk, gelatin and lemon juice mixture. Stir in pineapple then proceed as above.
  • Nutrition

    169 cal.

    • Total Fat: 6g
    • Saturated Fat: 3g
    • Cholesterol: 15mg
    • Sodium: 123mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 1g
    • Total Sugars: 22g
    • Protein: 2g
    • Vitamin C: 8mg
    • Calcium: 52mg
    • Iron: 1mg
    • Potassium: 92mg