Lemon Ginger Icebox Cake

• Vegetarian

• Produce

  • 2 tsp Lemon peel

• Condiments

  • 1 jar Lemon curd

• Snacks

  • 2 packages (5-1/4 ounces each thin ginger cookies, thin

• Dairy

  • 1 package Cream cheese
  • 2 cups Heavy whipping cream

• Desserts

  • 2 tbsp Crystallized ginger

Found on tasteofhome.com

Description

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 2 teaspoons grated lemon peel
• 1 jar (10 ounces) lemon curd
• 2 cups heavy whipping cream
• 2 packages (5-1/4 ounces each) thin ginger cookies
• 2 tablespoons chopped crystallized ginger

Directions

• Directions In a large bowl, beat cream cheese and lemon peel until creamy. Beat in lemon curd until smooth. Gradually add cream, beating on medium-high speed until soft peaks form. Line bottom of an 8-in. square dish with nine cookies; spread with about 2/3 cup cream cheese mixture. Repeat layers six times. Sprinkle with crystallized ginger. Refrigerate, covered, 2 hours or overnight. Yield: 12 servings. Originally published as Lemon Ginger Icebox Cake in Simple & Delicious December/January 2016 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition