Miss Lindas Lemon Icebox Cake Food

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.

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.

MISS LINDA'S LEMON ICEBOX CAKE

Steps:

• Prepare and bake cake mix according to package directions for a 2-layer cake.
• In a separate bowl, mix condensed milk and lemon juice to make lemon filling. Reserve 1 cup of filling.
• Cool and split the two cake layers. Fill with lemon filling.
• Gently combine Cool Whip and reserved cup of lemon filling. Frost top and sides of cake.
• Keep refrigerated.

LEMON ICEBOX CAKE

Steps:

• Combine cake mix, 1 pkg. pudding mix, lemonade concentrate oil and eggs. Beat two minutes on medium speed. Add soda and mix just til blended.
• Transfer to a greased 9x13 pan.
• Bake at 350* for 35-40 minutes or til done.
• Allow to cool completely.
• In a bowl, combine remaining pkg. of pudding mix and milk. Whisk until combined and allow to "set" until fairly thick (about 5 minutes) and then fold in whipped topping.
• Spread over cooled cake. Refrigerate until ready to serve and refrigerate leftovers.

LEMON GINGER ICEBOX CAKE

Steps:

• Whip the cream until stiff peaks form. Fold in sugar and 2 tbsp of the lemon zest.
• Spread a very thin layer of the cream in the bottom of a 8 x 12 pan. (You can use a 9x13 pan also but the cake will be thinner.) Place the gingersnap cookies in an even layer over the cream, breaking some in half to fill in holes if necessary.
• Very carefully heat the lemon curd slightly over a pan of boiling water, or microwave it for 10-15 seconds (be very careful or it will burn!) Drizzle some lemon curd over the cookie layer.
• Spread a layer of cream over the cookies and lemon curd.
• Repeat each layer with the lemon thins, curd, and cream, ending with a layer of cream on the top. Sprinkle with the remaining lemon zest and coconut.
• Refrigerate overnight and cut with sharp knife to serve.

REFRESHING LEMON ICEBOX CAKE

Steps:

• 1. Preheat oven to 350. Spray and flour 2 9-inch cake pans.
• 2. Mix cake mix and eggs (slightly beaten). Stir in oil, mix in Sprite or 7-up until blended. Beat about a minute more.
• 3. Pour into greased and floured pans. Cook about 25 minutes or until a toothpick comes out clean... DO NOT OVERCOOK.
• 4. Let cake cool and slice each half into two layers. This will make 4 layers.
• 5. To make the filling, combine condensed milk and lemon juice. Put filling between layers, not to let filling seep onto sides. Take each cake piece and place it on top of the filling. You should now have 2 complete layers.
• 6. To make the icing, mix condensed milk and lemon juice together then fold into Cool Whip.
• 7. Place a bit of the Icing between the 2 layers.
• 8. Stack the cake and then ice the rest of the cake.
• 9. Put a dollop of any leftover icing on each slice of cake.