 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
This recipe is for lemon lovers only! This is another wonderful and simple ice box cake that has won approval over the years by many and is a family favorite. Ingredients:
2, 4 ounce boxes of instant vanilla pudding |
2 tubs of cool whip |
2 cups whole milk |
1 can of prepared lemon pie filling or 2 jars of lemon curd |
1 box of vanilla wafers |
4 cups of mini marshmallows |
the zest from one lemon or finely diced lemon peel |
1/2 cup packaged sweetened coconut, untoasted |
1 can prepared whipped cream of 1 cup fresh heavy whipped cream with one teaspoon of vanilla and 1 tb of sugar |
Directions:
1. Use a 13x9 pan for this recipe.
2. Mix the pudding with the lemon curd or pie filling and one tub of Cool Whip.
3. Blend it well.
4. Line the bottom of your pan with the Vanilla Wafers.
5. Add thin layer of lemon mix and sprinkle with one cup of marshmallows.
6. Drop spoonfuls of Cool whip over marshmallow layer.
7. Layer again with wafers, pressing down when layer is complete and make another layer of lemon mixed with cool whip, marshmallows, then more dollops of plain Cool Whip until you fill as much of the pan as you can, pressing down the wafers after each layer. You should have three layers, with the last layer topped with vanilla wafers.
8. Cover with aluminum and refrigerate for at least 4 hours. Overnight is best!
9. Before serving, cover the wafers with prepared whipped cream, sprinkle with coconut and lemon zest. If you use the fresh whipping cream, prepare it minutes before you are ready to serve the cake.
10. This looks just lovely in a glass trifle bowl and you can get up to six layers!
11. During strawberry season, I top this with fresh strawberries and have even used the berries as a layer in the past. Its delicious!
|
|