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Dine In: No-Bake Lemon Icebox Cake

It’s funny how your tastes change as you get older, or maybe they just change with different phases in life.

When I was younger, I was all about chocolate. The more chocolate, the better. I wanted chocolate cake with mocha frosting for my birthdays. I chose a chocolate soft-serve cone dipped in chocolate every year at the ice cream shop on the boardwalk at Rehoboth Beach. If I was going to eat a piece of candy, it was going to be a Hershey’s Kiss over a bag of Skittles.

Now, I still love chocolate, don’t get me wrong (although I’m more apt to eat a small morsel of dark chocolate these days than pig out on chocolate cake), but over the past year or so, I’m all about citrus. I love the fresh smell, the taste and the vibrancy of anything citrus.

I love this lemon icebox cake, especially in the summertime! Its flavors are bright for the summer; you don’t have to turn on your oven, and it’s cool and refreshing – great for an every night dessert or a special Friday night meal. Next time I make this, I might make it with lemon AND lime. I also make this dessert in a trifle bowl; it’s as pretty as it is delicious.

No-Bake Lemon Icebox Cake

3/4 cup granulated sugar
zest of 1 1/2 lemons
2 (8 oz) pkg cream cheese, softened
3/4 cup heavy cream
34 lemon shortbread cookies
1/2 cup milk
whipped cream and strawberries, for garnish (optional)

Line an 8 x 8 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 to 2 minutes, or until 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 of cookies and cream until you have 3 layers of each. Cover the top with plastic wrap; refrigerate 12 hours or overnight. Cut into squares, and serve with whipped cream and strawberries.

Nutritional Information: Calories Per Serving: 408, Calories from Fat: 235, Fat: 26 g, Trans Fat: 0 g (17 g Saturated Fat), Cholesterol: 77 mg, Sodium: 202 mg, Potassium: 56 mg, Carbohydrates: 39 g, Fiber: 0.8 g, Sugar: 21 g

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Posted in: Cooking, Dine In

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