Kristis Lemon Ice Box Cake Food

RASPBERRY LEMON ICEBOX CAKE

Steps:

• Add whipping cream to the bowl of a stand mixer fitted with the whisk attachment, or add to a large bowl and use the whisk attachments on a hand blender. Or whisk by hand, if you're feeling up to it! Whip cream on medium speed until it begins to thicken. Add sugar and lemon juice and continue whipping until soft peaks form. Don't whip until very stiff; it makes the cake too difficult to assemble! With a spatula or wooden spoon, fold in the lemon zest.
• Smear a little whipped cream on the bottom of a 9-inch x 13-inch baking dish. This will help to hold the first layer of graham crackers in place. Lay a single layer of graham crackers over the whipped cream, breaking a few apart if necessary to make them fit. Add 1/3 of the whipped cream to the graham crackers and smooth. Top with 1/3 of the raspberries - if they're large ones, I like to break them in half first. Top with another layer of graham crackers, another 1/3 of the whipped cream, and another 1/3 of the raspberries. Then add the remaining graham crackers and spread on the last of the whipped cream. Top decoratively with remaining raspberries.
• Carefully cover with plastic wrap and refrigerate for at least 4 hours, up to 36 hours.
• Remove from fridge, cut into squares, and serve.

LEMON ICE BOX CAKE

Steps:

• Preheat the oven to 350°F.
• Grease and flour 2 (8 or 9 inch) round cake pans.
• Prepare cake by mixing together eggs, water, and oil with electric mixer.
• Place batter in pans and bake 28-30 minutes.
• Allow cake to cool 15 minutes then "flip" cakes out of the pans.
• Allow cake to cool completely.
• In a large bowl, blend together, the lemon juice and 2 cans of condensed milk until thick and smooth.
• Reserve 1/2 of this mixture (about 1 1/2 c) to be used later.
• Place the remaining mixture between the cake layer
• With the remaining mixture, combine it with the whipped topping- this is to be used as frosting.
• Place both the cake and the frosting in the refrigerator about 30 minutes, this make the frosting easier to work with.
• Frost cake with frosting and place back into frig - this cakes is even better if kept in the frig overnight.

LEMON ICE BOX CAKE

Steps:

• Beat the cream cheese in a large bowl with an electric mixer until soft. Add the cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks.
• Spread the bottom of a 9-by-13-inch baking dish with 1/2 cup of the whipped cream. Arrange half of the cookies on top of the cream, fitting in as many as possible without overlapping. Spoon half of the remaining cream mixture on top and smooth evenly with an offset spatula. In spoonfuls spaced every 2 inches, dollop half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Dollop with the remaining lemon curd and swirl into the cream. Cover with plastic wrap and refrigerate until the cookies have softened, at least 3 hours and up to 1 day.
• Garnish each serving with lemon zest when ready to eat.

KRISTI'S LEMON ICE BOX CAKE

Steps:

• Mix cake according to directions, using the water, eggs and vegetable oil.
• Once the cake mix is well blended, add the pudding mix and stir well.
• Cook in 2 round (9 inch) cake pans which have been sprayed with non-stick spray.
• Cook according to cake mix instructions, remove from oven and allow to cool.
• When cake is cooled, cut the layers in half. (Using a piece of thread works the best.).
• To make the icing, mix the thawed lemonade with the sweetened condensed milk until well blended.
• Fold the Cool Whip into the lemonade mixture.
• I put the icing between the layers and on top of the cake, but not on the sides as it tends to slide off.
• Store the cake in the refrigerator until ready to serve.
• Garnish the top with lemon rind which has been peeled and curled.
• Refrigerate any leftovers (like you are going to have those!).

LEMON AND BERRY ICEBOX CAKE

Steps:

• Place the cream, powdered sugar and vanilla in a large bowl and, using a hand mixer, whip until stiff.
• Spoon one-third of the whipped cream mixture into a 10-inch round springform pan, smoothing evenly with a spatula. Top with half of the lemon cookies. Stir the raspberry preserves and disperse as evenly as possible over the cookies. Sprinkle over half of the raspberries, then top with another third of the whipped cream, followed by the remaining cookies. Stir the blueberry preserves and distribute as evenly as possible over the cookies. Sprinkle over half of the blueberries, then top with the remaining whipped cream and spread evenly. Garnish with the remaining fresh berries. Cover and refrigerate for 6 hours.
• Run a paring knife around the springform pan and release the wall of the pan from around the cake, leaving the cake on the bottom of the pan. Transfer to a serving platter, top with the mint leaves and slice.