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Lemon Ice-Box Cake I

"Light, fluffy dessert-like cake with a taste of cheesecake."
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servings 169 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. To Prepare Crust: mix graham crackers, 1/2 cup sugar and melted butter and press into 9 x 13 inch pan.
  2. Mix lemon gelatin with 1 cup boiling water and let cool.
  3. 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.
  4. 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.<BR> 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.

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Read all reviews 13
  1. 15 Ratings

Most helpful positive review

WHY, WHY, WHY??? Why are there no more reviews (but one - and now mine) for this recipe? I made it because I love lemon and it sounded good. It was wonderful!! I used 2 cups graham cracker crum...

Most helpful critical review

This recipe wasn't my favorite. My first comment is that the graham cracker crust doesn't go well with the lemon flavor of the filling. It would have been better using a crust made from Nila w...

Most helpful
Most positive
Least positive

WHY, WHY, WHY??? Why are there no more reviews (but one - and now mine) for this recipe? I made it because I love lemon and it sounded good. It was wonderful!! I used 2 cups graham cracker crum...

I think the recipe calls for the cake to be chilled...which means to be put in the fridge not the freezer.

Reminds me of a childhood favourite my Nana used to make! I found the juice of 2 lemons made it quite tart, so next time I'll probably use just one. I mixed 2 cups graham cracker crumbs with 1/2...

I truly don't want to be a party pooper but I do have questions about this. First I'm not sure how we should have eaten it, with our fingers or with a fork... as it was really frozen hard to cut...

I made it yesterday and used granulated Splenda and sugarfree gelatin.

This was delicious! Light, refreshing and simple. I would probably cut back to 1/2 cup sugar instead of 1 to keep it a little more tangy.

The perfect end to a summer get-together. I thought that the cream cheese and sugar might be lumpy but it worked perfectly. Easy to prepare, light, absolutely delicious desert. 10 people abso...

What a lovely refreshing recipe. Some complained it was too tart well just cut back on lemon. Also, I noticed that another review said it was too frozen to serve immediately - it is not suppo...

I must have done something wrong with this because mine didn't firm up and was way too tart. Maybe i didn't chill the milk long enough. Maybe the lemons were too large. I'm not sure what i did o...

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