No Bake Lemon Icebox Cake
READY IN: 4hrs 30mins
50 maria cookies (or vanilla wafers)
2tablespoonsfresh lemon zest (or 2 tablespoons of Nielsen-Massey Pure Lemon Paste)
1teaspoon nielsen-massey pure vanilla extract
Place 17 Maria cookies flat around the edge of a 9-inch springform cake pan, overlapping slightly. Repeat in the middle to completely cover the bottom of the pan. If you don’t have a springform pan, substitute a 9-inch cake pan lined with plastic wrap.
In a small bowl, whisk lemon zest, lemon juice, sugar and Nielsen-Massey Pure Vanilla Extract until combined.
Add remaining ingredients, aside from strawberries and blueberries, to a medium mixing bowl and use a hand mixer to combine, starting on low speed and gradually increasing speed to medium-high. Mix until the mixture holds stiff peaks or resembles whipped cream.
Spoon about two cups worth of whipped mixture into the springform pan, spreading evenly across the cookie layer.
Sprinkle 2/3 cup each of the blueberries and quartered strawberries over the layer of whipped cream mixture. Repeat layering the cookies, whipped cream and berries two more times, ending with whipped and arranging the berries decoratively on top of the cake.
Cover and refrigerate for at least four hours. For best results, refrigerate overnight.
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