When life gives you lemons…make a Sweet Cream and Lemon Icebox Cake! Delicious lemon cookies layered with sweet and fluffy whipped cream.
Sweet Cream and Lemon Icebox Cake
- 1 pint heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 cup International Delight Sweet Cream Creamer
- Lemon cookies number depends on cake size and number of layers, we used 42 cookies
- In a chilled bowl, beat the heavy whipping cream on medium-high until soft peaks form.
- Add in powdered sugar and Sweet Cream Creamer and beat on medium-high until stiff peaks form.
- Spoon a small amount of whipped cream onto the bottom of cookies and create a circular cookie base.
- Add whipped cream on top of cookie layer, and add another cookie layer, alternating the cookie position from the layer beneath.
- Repeat until you are happy with the number of cookie layers, we stopped at 6.
- Refrigerate at least 3-4 hours until ready to serve.
The finished product was almost too pretty to eat…
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.