Ingredients:
2 (8 oz.) boxes cream cheese, softened to room temp.
3/4 cup granulated sugar
3 tbsp. lemon zest (zest of two lemons)
3/4 cup heavy cream
2 (6 oz.) bags Pepperidge Farm Lemon cookies)
1/2 cup milk
Directions:
Using an electric or stand mixer, mix together cream cheese, sugar and lemon zest until smooth.
Add in heavy cream and mix for about three minutes until thick and fluffy.
Now, time to get started on the layers. Dip each cookie into the milk.
Then layer into the bottom of an 8x8 baking dish. Note: You
will probably have to break the cookies to get them to fit. Half the
cookies in the bags of cookies I purchased were already broken. It's not
a problem. It doesn't have to be neat.
Spread 1/3 of the cream cheese mixture onto the cookies.
Continue
this process two more times (layer of cookies followed by layer of cream
cheese mixture). You should have three layers total.
Cover the dish with plastic wrap and pop into the refrigerator for a minimum of 4 hours (or overnight).
Cook's Note:
Any type of firm cookie will work for this. If you can't find the
Pepperidge Farm kind, you can use any type of crunchy, lemon cookie or
even vanilla wafers.
Read more at http://www.thecountrycook.net/2015/07/lemon-icebox-cake-no-bake.html#y5mIPkhkv5qCO1Wo.99
Lemon Icebox Cake
Ingredients:
2 (8 oz.) boxes cream cheese, softened
3/4 cup granulated sugar
2 tbsp. lemon zest (zest of two lemons)
3/4 cup heavy cream
2 (6 oz.) bags Pepperidge Farm Lemon cookies)
1/2 cup milk
whipped cream, for serving (optional)
Directions:
Using an electric or stand mixer, mix together cream cheese, sugar and lemon zest until smooth.
Add in heavy cream and mix for about three minutes until thick and fluffy.
Dip each cookie into the milk and layer into the bottom of an 8x8 baking dish (breaking cookies if necessary to get them to fit.)
Spread 1/3 of the cream cheese mixture onto the cookie layer.
Continue this process two more times (a layer of cookies followed by a layer of cream cheese mixture).
You should have three layers total.
Cover the dish with plastic wrap and pop into the refrigerator for a minimum of 4 hours (or overnight).
Slice and serve with whipped cream.
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