Lemon Icebox Cake

118

Ingredients

In a large bowl, beat cream cheese and 3/4 cup powdered sugar together until smooth using an electric mixer. Beat in lemon juice and lemon zest. Set aside.
In a separate bowl, using a whisk attachment, beat heavy cream until soft peaks begin to form. Add remaining powdered sugar and vanilla. Beat until stiff peaks form.
Fold whipped cream into cream cheese mixture.
Cover the bottom of a 9x13-inch baking dish with a single layer of graham crackers. Spread 1/2 of filling mixture over crackers. Repeat with another layer of crackers and remaining filling. Top with 1 more layer of crackers.
Prepare topping by whipping heavy cream, using the whisk attachment of a mixer, until soft peaks form. Add powdered sugar and vanilla. Whip until stiff peaks form, but do not over mix.
Cover and refrigerate for 4 hours before serving.
Garnish with lemon slices and slice into squares to serve.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Amy Nash @houseofnasheats.

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