Lemon Cloud No-Bake Icebox Cake (With Video)

I have made this cake 5 times already and it has received some of the best reviews ever. The comments are truly insane. My favorite comment was "it tastes like a slice of sunshine". Yes! That is absolutely the best description I could have asked for.

It all starts with a layer of fresh whipped cream topped with a layer of lemon cloud filling and then a layer of shortbread cookies. After loading it up a second time the cake is popped in the freezer and then topped with whipped cream frosting.

One of our fabulous readers messaged me to tell me that their favorite way to stabilize whipped cream for frosting was to use dry pudding mix (instead of shortening or gelatin). I jumped on that quick and easy method and incorporated that tip into the creation of this icebox cake. I have to tell you that this cake features the best whipped cream frosting I have ever eaten!

After all the testing and sampling, I have one Lemon Cloud No-Bake Ice Box Cake left in the freezer. It's destiny is a welcome gift for our new next door neighbors. I am sure they will love it as much as we do.

INGREDIENTS

• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup fresh lemon juice (2-4 lemons)
• 2 tablespoons fresh lemon zest (optional)
• yellow food coloring (optional)
• 4 cups heavy cream (divided)
• 1 cup powdered sugar (divided)
• 1 (10 ounce) package Lorna Doone shortbread cookies
• 1 tablespoon Jello Instant Cheesecake pudding mix (dry)

INSTRUCTIONS

1. In a tall bowl (or in the bowl of a stand mixer fitted with the whisk attachment) whip 2 cups heavy cream with an electric mixer until you can start to see a trail of the mixer through the cream.  Add 1/2 cup powdered sugar. Whip until stiff peaks form.  (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater).  Set aside.
2. Meanwhile, in a medium bowl combine milk, lemon juice and zest. Add a few drops of food coloring if desired to achieve a bright lemony color. Stir until combined.  Add 1/2 of whipped cream mixture to bowl. Reserve the remaining whipped cream for the filling.  Fold whipped cream into lemon filling. Set aside.
3. Line a 9 x 5-inch baking dish with parchment paper or plastic wrap. Layer 1/2 of whipped cream into pan. Smooth cream into an even layer on the bottom of the pan. Spoon ½ of lemon mixture into pan, smooth layer.  Top with a layer of cookies, breaking them if necessary to make them fit.
4. ..........................

For Complete Recipes Please See : www.theslowroasteditalian.com

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