Summer and lemonade are like Bert and Ernie or peanut butter and jelly. Chips and dip…Lucy and Ricky. They just go together…so when I found this Lemonade Icebox Cake recipe I knew it was a great choice for an easy summer dessert. Emphasis on easy. The hardest part is waiting the six hours it takes for the cake to set up!
The sugar from the cream cheese/Cool Whip mixture somehow soaks into the graham crackers and they end up tasting like a graham cracker crust. Make as many layers as you want. I ended up with four but it would be just as good with three…the cream cheese/Cool Whip layers would be thicker. (You can see exactly how to lay the graham crackers out by visiting my No Bake Strawberry Icebox Cake post.)
A couple more things about this cake that I just love. First, it lasts for days in the refrigerator. You can definitely make it a day or two ahead if you are serving it for an event. Second, it cuts like a real cake and it looks beautiful. A simple lemon and mint garnish is all you need to impress the pants off your guests!
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