Lemon Icebox Cake

 

8 oz cream cheese room temperature

6.8 oz box instant lemon pudding

½ cup lemon juice

2 teaspoons vanilla

2 ½ cups half n half

8 oz cool whip

60 Lorna Doone shortbread cookies

Raspberries blueberries, strawberries optional

 

Using a hand mixer beat the softened cream cheese until creamy.  Add in the pudding, lemon juice, and vanilla and mix until combined.  Add in ½ of the half n half and beat until mixed then add in the rest and beat until mixed. Using a spatula or wooden spoon fold in the cool whip until mixed. Spread 1/4 of the mixture on the bottom of a 9×13 baking dish. Place 24 cookies on top of the mixture, gently spread 1/2 of the remaining pudding mixture over the top, and spread with a spatula. Add another layer of cookies followed by the remaining mixture. Crumble the remaining cookies on top. Cover with plastic wrap and refrigerate for at least 6 hours or refrigerate overnight. Serve with fresh berries on top!