Lemon Icebox Cake
A deliciously sweet, refreshing, and creamy no-bake lemon icebox cake that everyone will love. This will be your new go-to dessert!
Servings 12 servings
Calories 377kcal
Ingredients
- 16 oz cream cheese 2 blocks, softened
- 3/4 cup granulated sugar
- zest of 1 1/2 lemons
- 3/4 cup heavy cream
- 34 lemon shortbread cookies 1 1/2 bags Pepperidge Farms 6 oz. bags or 2 boxes lemon Girl Scout Cookies
- 1/2 cup milk
- whipped cream for garnish, optional
- strawberries for garnish, optional
Instructions
- Line 8x8 baking dish with plastic wrap and set aside.
- In a large bowl, whip cream cheese, sugar, and lemon zest until smooth and creamy. Stir in heavy cream and whip 1-2 minutes or until the filling starts to thicken.
- Dip each cookie one by one into the milk and line the bottom of dish with cookies to cover {cut cookies in half to fit in properly.} Pour 1/3 of the cream cheese mixture over cookies and smooth the top.
- Repeat layering cookies and cream until you have 3 layers of each.
- Cover the top with plastic wrap and refrigerate 12 hours or overnight. Cut into squares and serve with cream and strawberries.
Nutrition
Calories: 377kcal | Carbohydrates: 33g | Protein: 5g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 69mg | Sodium: 280mg | Potassium: 105mg | Fiber: 1g | Sugar: 18g | Vitamin A: 767IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg