Ice Box Lemon Drop Cake Recipes

Steps:

• Beat the cream cheese in a large bowl with an electric mixer until soft. Add the cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks.
• Spread the bottom of a 9-by-13-inch baking dish with 1/2 cup of the whipped cream. Arrange half of the cookies on top of the cream, fitting in as many as possible without overlapping. Spoon half of the remaining cream mixture on top and smooth evenly with an offset spatula. In spoonfuls spaced every 2 inches, dollop half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Dollop with the remaining lemon curd and swirl into the cream. Cover with plastic wrap and refrigerate until the cookies have softened, at least 3 hours and up to 1 day.
• Garnish each serving with lemon zest when ready to eat.

Steps:

• In a large bowl, mix together the pudding mixes, Cool Whip, and milk.
• In a 9 x 13 inch pan, place a single layer of graham crackers on the bottom of the pan (you may need to break a few graham crackers so that the entire bottom of the pan is covered).
• Spread half of the pudding mixture evenly over the graham crackers. Place another single layer of graham crackers on top of the pudding and then layer the second half of the pudding on top of those crackers.
• Place one more single layer of graham crackers on top of the pudding.
• Mix together ingredients for the lemon frosting and spread over all.
• Cover and place in the fridge for about 4 hours.
• We found that we like this cake even better then next day.

Steps:

• 1. In a large bowl, stir together dry cake mix and pudding mix.
• 2. In another bowl, combine the vegetable oil, water, lemon juice, buttermilk, and eggs. Beat with mixer until blended.
• 3. Add to dry mixture.
• 4. Beat until combined.
• 5. Pour cake into a greased 9x13 pan.
• 6. Bake at 350 degrees for 35-40 minutes (check cake at 35 minutes). It will require a couple of minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk. Stick a toothpick in the center to check for doneness.
• 7. ICING: Combine water, oil, powdered sugar, and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistency isn't saucy.
• 8. "Glaze" the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is required. If there is icing left over, store in the fridge and just stir it really good to use again.
• 9. Store cake in the fridge and serve cold or room temp.