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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Lemon Icebox Cake Recipe

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This recipe for Lemon Icebox Cake is from Treasures from the Galley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE:
2 pkgs. lemon pudding mix
1 (8 oz) container Cool Whip®
3 c. whole milk
1 (16 oz) package graham crackers
LEMON FROSTING:
½ c. (1 stick) butter, softened
2 c. powdered sugar
2 tbsp. milk
2 tbsp. lemon juice
Directions:
Directions:
Line 9x13 pan with parchment paper or aluminium foil, then cover completely with one layer of graham crackers, breaking the grahams into smaller pieces to fill gaps. In a large bowl, combine pudding packets, Cool Whip, and milk; pour half of mixture evenly over grahams.
Add another layer of graham crackers, top with remaining pudding mixture, and one final layer of graham crackers. In separate bowl, combine frosting ingredients. Start with 1 cup powdered sugar, add more until frosting is at desired consistency. Spread frosting evenly over cake, cover, and freeze for at least 4 hours or overnight. Remove from freezer. Slice, serve, and enjoy!
Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
15 min. active; 4 hours inactive
Personal Notes:
Personal Notes:
Cool idea for a summer 'bring a dish to share'

 

 

 

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