Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Kristi's Lemon Ice Box Cake Recipe
    Lost? Site Map

    Kristi's Lemon Ice Box Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Sherrybeth's Note:

    My best friend, Kristi, gave me this recipe today and I'm posting it to keep from losing it. She has made it SEVERAL times for parties and get together's and it always turns out perfect!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Icing

    Directions:

    1. 1
      Mix cake according to directions, using the water, eggs and vegetable oil.
    2. 2
      Once the cake mix is well blended, add the pudding mix and stir well.
    3. 3
      Cook in 2 round (9 inch) cake pans which have been sprayed with non-stick spray.
    4. 4
      Cook according to cake mix instructions, remove from oven and allow to cool.
    5. 5
      When cake is cooled, cut the layers in half. (Using a piece of thread works the best.).
    6. 6
      To make the icing, mix the thawed lemonade with the sweetened condensed milk until well blended.
    7. 7
      Fold the Cool Whip into the lemonade mixture.
    8. 8
      I put the icing between the layers and on top of the cake, but not on the sides as it tends to slide off.
    9. 9
      Store the cake in the refrigerator until ready to serve.
    10. 10
      Garnish the top with lemon rind which has been peeled and curled.
    11. 11
      Refrigerate any leftovers (like you are going to have those!).

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    • on July 02, 2007

      55

      Excellent cake, moist with a very "lemony" taste. I made a mess of the frosting because I gave the four layer thing a try, but that was my fault, not the recipe. I'm not real good at frosting cakes, so four layers only amplified my lack of skill. But everyone loved the taste and the slices looked good on the plate. Thanks for posting

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Kristi's Lemon Ice Box Cake

    Serving Size: 1 (181 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 647.2
     
    Calories from Fat 267
    41%
    Total Fat 29.7 g
    45%
    Saturated Fat 14.3 g
    71%
    Cholesterol 77.9 mg
    25%
    Sodium 547.4 mg
    22%
    Total Carbohydrate 89.6 g
    29%
    Dietary Fiber 0.6 g
    2%
    Sugars 62.3 g
    249%
    Protein 7.8 g
    15%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes