Baking requires a beautiful precision; a precision that I rarely have the patience for. This No-Bake Icebox Cake is my go-to dessert when I’m tight on time (always) and when the kids idle hands are dangerously close to becoming mischievous (always). Takes about 20 minutes to pull together and it’s a guaranteed hit for large parties (combine ingredients in a 10″ springform pan) and barbecues (individual cups). The creaminess of the whipped cream softens the thin cookies and becomes a wonderfully soft layered cake.
It’s a fool-proof recipe that can be modified based on the ingredients that you have on hand and what’s available at the store. If your store has chocolate cookie thins (also called wafers), bypass the lemon zest and swap out the lemon extract for vanilla extract and you’ll have a delicious Oreo-esque cake on your hands. You might also see ginger or orange flavored thins (Anna brand), which work very well in this recipe. Any flavor will work!
Perfect for a dinner party, kids party, or anytime… the springform pan can stay refrigerated for up to 2 days. Perfect for a picnic: throw those individual cups into a cooler in the morning and your individual cakes will be ready by lunchtime!
Lemon Icebox Cake (No-Bake)