Lemon Ice Box Cake Ii Food

LEMON ICEBOX CAKE

Steps:

• Combine cake mix, 1 pkg. pudding mix, lemonade concentrate oil and eggs. Beat two minutes on medium speed. Add soda and mix just til blended.
• Transfer to a greased 9x13 pan.
• Bake at 350* for 35-40 minutes or til done.
• Allow to cool completely.
• In a bowl, combine remaining pkg. of pudding mix and milk. Whisk until combined and allow to "set" until fairly thick (about 5 minutes) and then fold in whipped topping.
• Spread over cooled cake. Refrigerate until ready to serve and refrigerate leftovers.

NO BAKE LEMON ICE BOX CAKE

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.

LEMON ICE BOX CAKE

Steps:

• Preheat the oven to 350°F.
• Grease and flour 2 (8 or 9 inch) round cake pans.
• Prepare cake by mixing together eggs, water, and oil with electric mixer.
• Place batter in pans and bake 28-30 minutes.
• Allow cake to cool 15 minutes then "flip" cakes out of the pans.
• Allow cake to cool completely.
• In a large bowl, blend together, the lemon juice and 2 cans of condensed milk until thick and smooth.
• Reserve 1/2 of this mixture (about 1 1/2 c) to be used later.
• Place the remaining mixture between the cake layer
• With the remaining mixture, combine it with the whipped topping- this is to be used as frosting.
• Place both the cake and the frosting in the refrigerator about 30 minutes, this make the frosting easier to work with.
• Frost cake with frosting and place back into frig - this cakes is even better if kept in the frig overnight.

LEMON ICEBOX PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Break the graham crackers, add them to a food processor and process to fine crumbs. Add the melted butter and granulated sugar and process until well combined; the texture should be that of dry sand.
• Using the back of a measuring cup, press the crumbs firmly into a 9-inch round pie dish. Put the pie dish on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool while making the filling.
• For the filling: In a stand mixer fitted with a whisk attachment, whip the cream, powdered sugar and vanilla until stiff. Set aside.
• To a clean mixing bowl, add the lemon curd, cream cheese and sweetened condensed milk and beat until smooth. Gently fold 3/4 cup of the whipped cream into the lemon curd mixture until combined.
• Pour the filling into the cooled pie shell. Top with the remaining whipped cream and use the back of a spoon to spread it and make peaks. Freeze, uncovered, for at least 2 hours. (If storing longer, after 2 hours in the freezer remove, cover and return to the freezer. Store for up to 48 hours in advance. If freezing overnight or longer, remove from the freezer 10 to 12 minutes before slicing.)
• For serving: If desired, top with the blackberries, raspberries and mint. Dust with powdered sugar.

LEMON ICE-BOX CAKE II

Steps:

• Bake the cake in 2 layers as directed on package. When cool, slice each layer in half horizontally, making 4 layers. In a medium bowl, combine the 2 cans of sweetened condensed milk with the fresh lemon juice. Reserve half of the mixture and set aside.
• Use half of lemon milk mixture to put between layers. With the reserved mixture, gently fold in the whipped topping, and use to frost the entire cake. Chill overnight before serving.

LEMON ICE BOX CAKE

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.