There is no dessert more satisfying to me than a lemon one. I crave lemon desserts all year round. So the other day I was REALLY wanting something lemon-y, but of course, didn’t want to turn the oven on. Ain’t nobody got time fo’ dat! It’s too hawt outside and my house heats up quick since my kitchen is on the upper floor of our house.
This dessert comes together super quick and it’s a fun little twist on the traditional icebox desserts that use graham crackers. You can totally use graham crackers for this if you want (just don’t dunk them first like this recipe calls for.) But the light lemon-y flavor from the Pepperidge Farm cookies just adds a little something special. It combines to make this cool and creamy dessert that is just perfect for summertime. No oven required!
2 (8 oz.) boxes cream cheese, softened to room temp.
3/4 cup granulated sugar
3 tbsp. lemon zest (zest of two lemons)
3/4 cup heavy cream
2 (6 oz.) bags Pepperidge Farm Lemon cookies)
1/2 cup milk
Using an electric or stand mixer, mix together cream cheese, sugar and lemon zest until smooth.
Add in heavy cream and mix for about three minutes until thick and fluffy.
Now, time to get started on the layers. Dip each cookie into the milk.
Then layer into the bottom of an 8×8 baking dish. Note: You will probably have to break the cookies to get them to fit. Half the cookies in the bags of cookies I purchased were already broken. It’s not a problem. It doesn’t have to be neat.
Spread 1/3 of the cream cheese mixture onto the cookies.
Continue this process two more times (layer of cookies followed by layer of cream cheese mixture). You should have three layers total.
Cover the dish with plastic wrap and pop into the refrigerator for a minimum of 4 hours (or overnight).
Cook’s Note: Any type of firm cookie will work for this. If you can’t find the Pepperidge Farm kind, you can use any type of crunchy, lemon cookie or even vanilla wafers.