Best Kristis Lemon Ice Box Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON ICE BOX CAKE



Lemon Ice Box Cake image

This recipe was given to me by a co-worker - and my family went wild for it! It is a cross between a lemon cake and lemon ice box pie - a true winner!

Provided by BichonLady

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) Duncan Hines lemon supreme cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 large eggs
2 (14 ounce) cans sweetened condensed milk
3/4 cup lemon juice
1 (8 ounce) whipped topping

Steps:

  • Preheat the oven to 350°F.
  • Grease and flour 2 (8 or 9 inch) round cake pans.
  • Prepare cake by mixing together eggs, water, and oil with electric mixer.
  • Place batter in pans and bake 28-30 minutes.
  • Allow cake to cool 15 minutes then "flip" cakes out of the pans.
  • Allow cake to cool completely.
  • In a large bowl, blend together, the lemon juice and 2 cans of condensed milk until thick and smooth.
  • Reserve 1/2 of this mixture (about 1 1/2 c) to be used later.
  • Place the remaining mixture between the cake layer
  • With the remaining mixture, combine it with the whipped topping- this is to be used as frosting.
  • Place both the cake and the frosting in the refrigerator about 30 minutes, this make the frosting easier to work with.
  • Frost cake with frosting and place back into frig - this cakes is even better if kept in the frig overnight.

Nutrition Facts : Calories 509.9, Fat 21.1, SaturatedFat 8.1, Cholesterol 84.2, Sodium 241, Carbohydrate 74, Fiber 0.1, Sugar 38, Protein 8.8

KRISTI'S LEMON ICE BOX CAKE



Kristi's Lemon Ice Box Cake image

My best friend, Kristi, gave me this recipe today and I'm posting it to keep from losing it. She has made it SEVERAL times for parties and get together's and it always turns out perfect!

Provided by Sherrybeth

Categories     Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 (18 ounce) box lemon cake mix
3 eggs
1 1/3 cups water
1/3 cup vegetable oil
1 (3 1/2 ounce) box instant lemon pudding mix
1 (16 ounce) container Cool Whip
1 (6 ounce) can frozen lemonade, thawed
1 (14 ounce) can sweetened condensed milk

Steps:

  • Mix cake according to directions, using the water, eggs and vegetable oil.
  • Once the cake mix is well blended, add the pudding mix and stir well.
  • Cook in 2 round (9 inch) cake pans which have been sprayed with non-stick spray.
  • Cook according to cake mix instructions, remove from oven and allow to cool.
  • When cake is cooled, cut the layers in half. (Using a piece of thread works the best.).
  • To make the icing, mix the thawed lemonade with the sweetened condensed milk until well blended.
  • Fold the Cool Whip into the lemonade mixture.
  • I put the icing between the layers and on top of the cake, but not on the sides as it tends to slide off.
  • Store the cake in the refrigerator until ready to serve.
  • Garnish the top with lemon rind which has been peeled and curled.
  • Refrigerate any leftovers (like you are going to have those!).

Nutrition Facts : Calories 647.2, Fat 29.7, SaturatedFat 14.4, Cholesterol 78, Sodium 547.5, Carbohydrate 89.7, Fiber 0.6, Sugar 62.4, Protein 7.9

LEMON ICE BOX CAKE



Lemon Ice Box Cake image

Provided by Food Network

Categories     dessert

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 7

4 ounces cream cheese, softened
3 cups heavy cream
1/3 cup confectioners' sugar
2 teaspoons lemon zest, plus for garnish
1/2 teaspoon vanilla extract
11 ounces vanilla wafer cookies
10 ounces lemon curd

Steps:

  • Beat the cream cheese in a large bowl with an electric mixer until soft. Add the cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks.
  • Spread the bottom of a 9-by-13-inch baking dish with 1/2 cup of the whipped cream. Arrange half of the cookies on top of the cream, fitting in as many as possible without overlapping. Spoon half of the remaining cream mixture on top and smooth evenly with an offset spatula. In spoonfuls spaced every 2 inches, dollop half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Dollop with the remaining lemon curd and swirl into the cream. Cover with plastic wrap and refrigerate until the cookies have softened, at least 3 hours and up to 1 day.
  • Garnish each serving with lemon zest when ready to eat.

LEMON ICEBOX CAKE



Lemon Icebox Cake image

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5

3 cups heavy whipping cream
3 tablespoons sugar
3 tablespoons grated lemon zest
63 Marie biscuits or Maria cookies
Lemon slices, optional

Steps:

  • In a large bowl, beat the cream, sugar and lemon zest on high until stiff peaks form. Cut a small hole in the corner of a pastry or plastic bag. Fill with whipped cream. , On a serving plate, arrange 7 cookies in a circle, using one cookie in the center. Pipe 2/3 cup whipped cream over cookies. Repeat layers 8 times. Refrigerate overnight., If desired, garnish with lemon slices.

Nutrition Facts : Calories 530 calories, Fat 37g fat (23g saturated fat), Cholesterol 102mg cholesterol, Sodium 158mg sodium, Carbohydrate 44g carbohydrate (17g sugars, Fiber 2g fiber), Protein 6g protein.

LEMON ICE-BOX CAKE I



Lemon Ice-Box Cake I image

Light, fluffy dessert-like cake with a taste of cheesecake.

Provided by Glenda

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 24

Number Of Ingredients 10

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

Steps:

  • 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 Facts : Calories 169.4 calories, Carbohydrate 28.2 g, Cholesterol 14.7 mg, Fat 6.1 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 3.3 g, Sodium 123.4 mg, Sugar 21.7 g

Related Topics