No Bake Lemon Ice Box Cake Food

LEMON ICEBOX CAKE

Steps:

• 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.

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.

NO-BAKE LEMON ICEBOX PIE

Steps:

• In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
• In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.
• Serve with whipped cream if desired.

LEMON ICE-BOX CAKE I

Steps:

• To Prepare Crust: mix graham crackers, 1/2 cup sugar and melted butter and press into 9 x 13 inch pan.
• Mix lemon gelatin with 1 cup boiling water and let cool.
• Meanwhile, whip the chilled evaporated milk, add the 1 cup sugar and lemon juice. Whip until sugar is dissolved. Whip in the cooled gelatin into the milk mixture then stir in pineapple.
• Pour lemon mixture over crust in pan. Sprinkle with 1/2 cup crushed graham crackers and chopped maraschino cherries if desired. Chill several hours or overnight. Variation: Mix one 8 ounce package of cream cheese with the 1 cup sugar; add this to the whipped milk, gelatin and lemon juice mixture. Stir in pineapple then proceed as above.

LEMON NO-BAKE ICEBOX CAKE

Steps:

• Line a 9x13 inch pan with parchment paper or aluminum foil (to help get cake out after freezing).
• Cover pan completely with one layer of graham crackers, breaking the grahams into smaller pieces to fill gaps.
• In a large bowl, combine pudding packets, Cool Whip, and milk. Pour half the mixture evenly over the graham crackers.
• Add another layer of graham crackers, top with remaining pudding mixture, and one final layer of graham crackers.
• In a separate bowl, combine softened butter, milk and lemon juice to make frosting. Start with 1 cup of powdered sugar, mix completely. Continue to add more powdered sugar until the frosting is at the desired consistency.
• Spread frosting evenly over the cake. Cover and freeze for at least 4 hours, or overnight.
• Remove from freezer. Slice, serve and enjoy!