Lemon Fluff Icebox Dessert Bars
simple no bake dairy-free recipe
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Vintage dessert idea for summer party
Who doesn’t love a light and refreshing dessert on a hot summer day? And what if I told you that this one only requires 5 simple ingredients? This beloved vintage recipe for lemon fluff icebox bars has been around for over a half a century. With its delicate and airy texture, these bars are the perfect way to cool off and satisfy your sweet cravings. I’ve created a dairy-free version that doesn’t compromise on flavor or silky texture. You can also make this into a lemon icebox pie, but I believe bars are the way to go for a 4th of July party or celebration to make it easier to grab-n-go with already cut proportions. (Makes 9 large bars.)
Grab your apron and to learn the secret to this delicious dessert that has stood the test of time. (There’s no real big secret…it’s SUPER easy to make.) So get ready to impress your friends and family with this timeless old-fashioned dessert that is silky smooth and delicious!
Before we begin, I wanted to clarify that this recipe is only for the lemon fluff icebox bars. I added fresh blueberries and strawberries as a garnish and topped with my lemon shortbread cookies in the shape of stars for a more patriotic look.
You can find my easy recipe for dairy-free lemon shortbread cookies by clicking HERE. (Recipe includes the easy lemon glaze.) These shortbread cookies are a delicious melt-in-your-mouth bonus!
Let’s begin!
Ingredients to make lemon icebox bars
Ingredients:
-
1 cup graham cracker crumbs
-
1/4 cup plant butter, melted (I used Country Crock olive oil butter)
-
3 tbsp granulated sugar
-
3oz box of lemon Jell-O gelatin dessert powder
-
2/3 cup boiling water
-
1 cup ice water
-
8 oz whipped topping, dairy free (I used So Delicious CocoWhip)
Optional garnish: Fresh blueberries, strawberries and star shaped cookies.
Equipment needed:
-
8×8 or 9×9 inch pan
-
parchment paper
-
mixer
How to make lemon fluff icebox bars
Instructions: Begin by lining your 8×8 or 9×9 pan with parchment paper, making sure you have to overhang to be able to lift dessert out. (Note: I used an 8×8 pan. (A 9×9 pan will yield slightly shorter bars.)
Add graham cracker crumbs, plant butter and sugar to a medium bowl and stir to combine. Pour mixture into bottom of lined pan and use a rubber or silicone spatula to press into bottom of pan evenly.
Place pan in freezer while you begin making the lemon fluff filling.
To make lemon fluff filling, add packet of lemon Jell-O powder to a large bowl, then add the 2/3 cup of boiling water. Stir until Jell-O powder is fully dissolved, then add cup of ice water and stir.
Now it’s time to incorporate and fold in the whipped topping. First just add a spatula full and fold/stir in. (This will loosen the mixture and prepare it to evenly receive the rest of the whipped topping.)
Next, add the rest of the whipped topping and fold in until thoroughly incorporated. Place bowl with filling in fridge for 10 minutes until it thickens a little more. Remove and use mixer to mix well, about 30-60 seconds on medium speed.
Pour filling into prepared pan on top of graham cracker crust and tap pan on counter a few times (gently) to bring air bubbles to top. Place in freezer for at least 4 hours or overnight.
When ready to garnish and serve lemon fluff bars, remove from freezer, lift out of pan then use a large knife to trim edges to make clean, even sides. (Tip: This is your chance to taste test the pieces you trimmed off, yum!)
Cut bars into even portions, then garnish if desired. You could sprinkle with some more graham cracker crumbs and dollop with a small amount of whipped topping or add fresh fruit like I did.
Beautiful red strawberries and blueberries add a pop of color to this light yellow lemon fluff dessert.
For an extra special patriotic touch, add lemon shortbread cookies to each bar on top of fruit. This would be the best 4th of July party dessert with all the flavors of summer in one bite.
Look at how beautiful these cut and the filling taste is a perfect blend of tangy and sweet lemon that goes together perfectly with the salty graham cracker crust.
Everyone will be asking for this recipe!
Celebrations or party this summer dessert would be perfect for:
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4th of July
-
Memorial Day
-
Flag day
-
Military family member homecoming or birthday
-
Red, white and blue patriotic celebration
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Olympic viewing party
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Any summertime cookout or get-together
-
Summer tea party
-
Baby shower – The light yellow color is perfect and add a baby themed cupcake topper to make extra special.
Enjoy!
💙Julie
Lemon Fluff Icebox Dessert Bars
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup plant butter melted (I used Country Crock olive oil butter)
- 3 tbsp granulated sugar
- 3 oz box of lemon Jell-O gelatin dessert powder
- 2/3 cup boiling water
- 1 cup ice water
- 8 oz whipped topping dairy free (I used So Delicious CocoWhip)
- Fresh blueberries strawberries and star-shaped shortbread cookies.
Disclaimer:
Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
Instructions
- Begin by lining your 8x8 or 9x9 pan with parchment paper, making sure you have to overhang to be able to lift dessert out.
- Add graham cracker crumbs, plant butter and sugar to a medium bowl and stir to combine. Pour mixture into bottom of lined pan and use a rubber or silicone spatula to press into bottom of pan evenly. Place pan in freezer while you begin making the lemon fluff filling.
- To make lemon fluff filling, add packet of lemon Jell-O powder to a large bowl, then add the 2/3 cup of boiling water. Stir until Jell-O powder is fully dissolved, then add cup of ice water and stir.
- Now it’s time to incorporate and fold in the whipped topping. First just add a spatula full and fold/stir in. (This will loosen the mixture and prepare it to evenly receive the rest of the whipped topping.)
- Next, add the rest of the whipped topping and fold in until thoroughly incorporated. Place bowl with filling in fridge for 10 minutes until it thickens a little more. Remove and use mixer to mix well, about 30-60 seconds on medium speed.
- Pour filling into prepared pan on top of graham cracker crust and tap pan on counter a few times (gently) to bring air bubbles to top. Place in freezer for at least 4 hours or overnight.
- When ready to garnish and serve lemon fluff bars, remove from freezer, lift out of pan then use a large knife to trim edges to make clean, even sides. Cut bars into even portions, then garnish if desired.
Nutrition
Lemon Fluff Icebox Dessert Bars
Ingredients
Instructions
- Begin by lining your 8×8 or 9×9 pan with parchment paper, making sure you have to overhang to be able to lift dessert out.
- Add graham cracker crumbs, plant butter and sugar to a medium bowl and stir to combine. Pour mixture into bottom of lined pan and use a rubber or silicone spatula to press into bottom of pan evenly. Place pan in freezer while you begin making the lemon fluff filling.
- To make lemon fluff filling, add packet of lemon Jell-O powder to a large bowl, then add the 2/3 cup of boiling water. Stir until Jell-O powder is fully dissolved, then add cup of ice water and stir.
- Now it’s time to incorporate and fold in the whipped topping. First just add a spatula full and fold/stir in. (This will loosen the mixture and prepare it to evenly receive the rest of the whipped topping.)
- Next, add the rest of the whipped topping and fold in until thoroughly incorporated. Place bowl with filling in fridge for 10 minutes until it thickens a little more. Remove and use mixer to mix well, about 30-60 seconds on medium speed.
- Pour filling into prepared pan on top of graham cracker crust and tap pan on counter a few times (gently) to bring air bubbles to top. Place in freezer for at least 4 hours or overnight.
- When ready to garnish and serve lemon fluff bars, remove from freezer, lift out of pan then use a large knife to trim edges to make clean, even sides. Cut bars into even portions, then garnish if desired.
Notes
Note: I used dairy-free products because I am lactose intolerant, but feel free to substitute with real dairy ingredients in equal amounts, if desired.
Storage: You can store in freezer even after fully garnished. Wrap in plastic wrap, double layer. Store up to 3 weeks for best taste and results.
Note: I used an 8×8 pan. (A 9×9 pan will yield slightly shorter bars than what is shown in photos.
Nutrition Facts
Calories
164
Fat (grams)
5 g
Sat. Fat (grams)
0 g
Carbs (grams)
28 g
Fiber (grams)
0 g
Net carbs
27 g
Sugar (grams)
21 g
Protein (grams)
2 g
Sodium (milligrams)
137 mg
Cholesterol (grams)
0 mg
Nutrition Disclaimer: Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information. (Per bar.)
