Print
Sweet Cream and Lemon Icebox Cake
When life gives you lemons...make a Sweet Cream and Lemon Icebox Cake! Delicious lemon cookies layered with sweet and fluffy whipped cream.
Prep Time 20 minutes
Total Time 20 minutes
Servings 1 cake
Author Kimberly Sneed
-
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.