This no-bake lemon icebox cake is light, refreshing layers of lemon pudding, cool whip, and graham crackers then is topped with lemon zest for the perfect summer dessert!
Icebox cakes are so simple to make and are always a crowd pleaser when brought to summer get-togethers or BBQs.
Ingredients
2 (3.5 ounce) packages instant lemon pudding mix
1 (8 ounce) package Cool Whip
3 cups milk
Zest of ½ of a lemon
½ of a lemon juice
1 (16 ounce) package graham crackers
Lemon Frosting:
1/2 cup butter
1 1/2 cups powdered sugar
2 Tablespoons milk
Zest of ½ of a lemon
1 tablespoon lemon juice
2 Tablespoons lemon juice
Instructions
In a large bowl, mix together the pudding mixes, zest of lemon, lemon juice, Cool Whip, and milk.
In a 9 x 13 inch pan, place a single layer of graham crackers on the bottom of the pan (you may need to break a few graham crackers so that the entire bottom of the pan is covered).
Spread half of the pudding mixture evenly over the graham crackers.
Place another single layer of graham crackers on top of the pudding and then layer the second half of the pudding on top of those crackers.
Place one more single layer of graham crackers on top of the pudding.
Mix together ingredients for the lemon frosting and spread over all.
This homemade No Bake Chocolate Pudding Pie with a Oreo cookie crust is the perfect simple, rich, and easy dessert recipe for any occasion!
I especially love the crunchy and Oreo cookie crust underneath the silky and smooth chocolate pudding layer. Talk about a dream pie. It comes together with a few ingredients (or a few more, if making your own crust)!
You can start with a store-bought Oreo crust, or for a real treat, make your own Oreo cookie crust. Trust me — it’s worth the extra step!
You only need 2 ingredients for a homemade crust: Oreo cookies and butter. If you want to mix up your flavors, use the Mint Oreo cookies and have yourself a Mint Chocolate Pie! Oreo cookies come in all kinds of different flavors, get creative!
Start by processing or crushing the Oreo cookies into fine crumbs.Combine the cookie crumbs with melted butter. Press the cookie mixture into a pie plate. I like to use the flat bottom of a small measuring cup to help press down the crust and to push the crumbs up the side of the dish. This does not need to be perfect, either! Place the crust in the refrigerator while you make the filling.
In a mixing bowl, add the can of evaporated milk and both packages of instant chocolate pudding. Using a whisk, mix for 2 minutes until all mix is dissolved.
In another bowl, whisk the cream cheese until smooth. Slowly add the cool whip to the cream cheese mixture and whisk until combined. Pour the chocolate pudding mixture into the cream cheese mixture bowl. Whisk it together or use a spatula to form a uniform mixture. Spread Chocolate Pudding/Cool Whip layer with a spatula to even it out.
Want to get fancy? Using a vegetable peeler, it’s easy to shave decorative chocolate shavings right over the pie to decorate it. I used a vegetable peeler with the serrated stainless steel blade, to create textured chocolate shavings.
This Easy No Bake Chocolate Cream Pie is done! Make sure to refrigerate it at least 1 hour before attempting to cut it!
Ingredients
2 small 3.9 oz boxes chocolate instant pudding
1 12 oz can evaporated milk
12 oz cream cheese room temperature
1 8 oz cool whip more for topping, optional
26 Oreo® cookies including the filling
6 tablespoons butter, melted
Instructions
For the Pie Crust
Using a food processor, pulse the cookies, including the filling, until you have finely crushed crumbs.
Pour cookie crumbs in a medium bowl.
Melt butter in the microwave and add to crumbs.
Mix with a fork until combined and press into a 9 inch deep dish pie plate.
Refrigerate for about 45 minutes to an hour, or so until set.
For the Chocolate Pie Filling
In a large mixing bowl, beat pudding and evaporated milk together. Mixture will be thick.
In a medium mixing bowl, whisk cream cheese on medium speed for 2 minutes.
Add cream cheese to pudding mixture and whisk on low speed until combined.
Spoon cool whip into pudding mixture and beat on low speed until mixed well.
Spoon pudding into prepared pie crust and stick in the fridge until set.
Before serving, top each piece with a scoop of cool whip and chocolate shavings.
Whisk Away Kitchen 