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Lemon Icebox Cake<\/p>\nLemon Icebox Cake<\/p>\n
<\/p>\n
8 oz cream cheese room temperature<\/p>\n
6.8 oz box instant lemon pudding<\/p>\n
\u00bd cup lemon juice<\/p>\n
2 teaspoons vanilla<\/p>\n
2 \u00bd cups half n half<\/p>\n
8 oz cool whip<\/p>\n
60 Lorna Doone shortbread cookies<\/p>\n
Raspberries blueberries, strawberries optional<\/p>\n
<\/p>\n
Using a hand mixer beat the softened cream cheese until creamy.\u00a0 Add in the pudding, lemon juice, and vanilla and mix until combined.\u00a0 Add in \u00bd 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!<\/p>\n","protected":false},"excerpt":{"rendered":"
Lemon Icebox Cake 8 oz cream cheese room temperature 6.8 oz box instant lemon pudding \u00bd cup lemon juice 2 teaspoons vanilla 2 \u00bd 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.\u00a0 Add in the pudding, lemon juice, and vanilla and mix until combined.\u00a0 Add in \u00bd of the half n half and beat until mixed then add…<\/p>\n