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Gluten Free Lemon Lavender Icebox Cake

An easy, no-bake cake featuring a creamy pudding filling and a graham cracker crust.

Ingredients

  • 1 box gluten free graham crackers I used Pamela's
  • 4 tbsp melted butter
  • 2 3.4oz boxes lemon pudding mix
  • 4 cups milk
  • 1 tsp lavender extract I used Taylor & Colledge’s Lavender Paste
  • 2 containers Cool Whip
  • 3 large lemons I used seedless lemons from Melissa's produce

Instructions

  1. Using a large mixing bowl, combine both pudding mixes, lavender extract and milk together. Whisk to combine.

  2. Squeeze two of your lemons and add lemon juice to pudding mixture. Stir to combine.

  3. Place pudding in refrigerator to soft set while you make the graham cracker crust.

  4. In a food processor, combine graham crackers and melted butter together. Process until a fine crumb appears.

  5. Place graham cracker mixture into the bottom of an 8x8 baking dish. Press into the bottom to form the crust.

  6. Remove pudding mixture from refrigerator.

  7. Stir in one of the containers of cool whip into the pudding. Pour pudding mixture on top of graham cracker crust.

  8. Top with additional cool whip and sliced lemons for decoration.

  9. Refrigerate for at least 2 hours. Enjoy!