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Ginger Lemon Icebox Cake

With back to school is around the corner a new no-bake recipe is in order! The tart lemon flavor pairs wonderfully with the spice of our Ginger Biscuits; both a taste of summer and fall in every bite. Thanks to Knead The Recipe for the inspiration!



Ginger Lemon Icebox Cake

Print Recipe
  • 1 1/2 pkg. of Effie’s Ginger Biscuits 
  • 2 c. heavy cream
  • 1/2 c. powdered sugar
  • 1 T. vanilla pudding mix (instant)
  • 8 oz. cream cheese (softened)
  • 1 c. lemon pie filling (or lemon curd)
  • blueberries, mint, and lemon slices for garnish


Instructions:

Whip the heavy cream for 2-3 minutes or until it starts to thicken slightly. Add in the powdered sugar and whip for another 2 minutes.

Add the pudding mix and the softened cream cheese and whip until thick and fluffy.

Line a loaf pan with plastic wrap so you can remove the cake easily when it’s ready.

First, layer a little bit of the cream mixture in the bottom. Then add 8 Effie’s Biscuits, fitting them into the bottom of pan as tightly as you can. 

Add a few tablespoons of the cream mixture and spread evenly on top of the biscuits. Next, add a few tablespoons of the lemon filling making sure it covers the cream.

Repeat the layers 3-4 times depending on how big your loaf pan is.

Put more plastic wrap on top and let it set in the fridge overnight. The longer it stays in the fridge, the softer the biscuits will be. Be sure to enjoy in 2-3 days!