Atlantic Beach Icebox Cake
Atlantic Beach Icebox Cake is a twist on the famous Atlantic Beach Pie. This simple no-bake dessert will quickly become a summer favorite!
WHAT IS THE ATLANTIC BEACH PIE?
The beloved and famous Atlantic Beach Pie was created by Chef Bill Smith of North Carolina and cherished by many. It’s a sweet and salty dessert that is absolutely delicious and very easy to prepare. It inspired us to create this simple, no-bake dessert that’s perfect for hot summer days. With layers of tangy lemon pudding and whipped topping over a Saltine cracker base (the Atlantic beach pie is famous for its Saltine cracker crust), this easy dessert captures the charm of the original in a new, crowd-pleasing way. It’s a taste of sunshine and sea breeze, right from your fridge. I promise it will be the hit of summer!
KEY INGREDIENTS
- Salted Saltine crackers
- Instant lemon pudding
- Whole milk
- Lemon juice
- Lemon zest
- Whipped topping (Cool Whip)
- Raspberries (optional)
TIPS
This dessert is best if made a day or two in advance. If you don’t have that much time, then make sure to place it in the fridge for at least 4 hours before serving. You can top each slice with a few raspberries, but it’s delicious just cut and served. This dessert is fabulous with Saltine crackers, but you can easily use Ritz. You want something that is salted to give it a sweet and salty taste.
Atlantic Beach Icebox Cake
Ingredients
- 1.5-2 sleeves of salted Saltine crackers
- 2 – 3.5 ounce boxes of instant lemon pudding
- 2 ½ cups whole milk
- 2 tablespoons of lemon juice
- 1 tablespoon lemon zest
- 8 ounces of whipped topping
Instructions
- Place one layer of saltine crackers in the bottom of a 9×13-inch dish.
- In a large mixing bowl, whisk lemon pudding and milk until thickened. Should take a minute or two.
- Stir in lemon juice, lemon zest, and half the container of whipped topping.
- Drop large spoonfuls of the lemon mixture on the crackers and spread.
- Add another layer of crackers
- Spread the remaining lemon mixture over the crackers.
- Spread the remaining whipped topping.
- Cover with plastic wrap and refrigerate for at least 4 hours. This cake is best made 1-2 days in advance.
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i wonder if u could change the flavor by using another flavor instead of the lemon. we’re not crazy about lemons
Hi Kim! Absolutely, you could use another pudding flavor and it would be great!
Are the crackers used whole or crushed? Thanks
They are whole, not crushed. YOu place them in layers. You can sprinkle crushed crackers on top.
How would I go about adding cream cheese to the recipe? I’ve made a few ice box cakes before but this one is new and a must try since it’s lemon!!
COULD THIS JUST BE REFRIGERATED INSTEAD OF FROZEN?
I ENJOY SEEING RECIPES FROM YOUR PART OF THE COUNTRY EVERY DAY!
Yes! You can easily just place it in the fridge for several hours. Thanks so much!!
Can fat free milk be substituted for whole milk ?
We’ve never tried it but you can certainly give it a go!