Lemon Blueberry Icebox Cake
1 ½ teaspoons
1 package (8 ounces)
cream cheese, softened
1 jar (10 ounces)
15 (2-inch each)
ginger snap cookies
Blueberries, for garnish
Zest of 1 lemon, for garnish
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In a large bowl, with hand or stand mixer on high speed, beat heavy cream, ¼ cup sugar and vanilla extract about 2 to 3 minutes or until soft peaks form. Cover and refrigerate.
- In a large bowl, on high speed beat cream cheese and remaining sugar until creamy, about 1 minute. Add lemon curd, beating until well blended.
- Stir 2 cups whipped cream into cream cheese mixture and spoon into a 13x9-inch dish.
- Layer cookies and blueberries over lemon cream cheese mixture. Top with remaining whipped cream. Cover and refrigerate overnight or until the cookies are softened.
- Garnish with blueberries and lemon zest, if desired.
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