MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon Icebox Cake
Categories: Cakes, Desserts, Dairy, Citrus, Breads
Yield: 9 servings

12 Graham crackers
8 oz Cream cheese; softened
6 13/16 oz (2 boxes) instant lemon
- pudding mix
2 1/2 c Milk
16 oz Whipped topping; thawed
2 tb Grated lemon zest

In a large bowl, beat cream cheese, pudding mix and 1
tablespoon of lemon zest until blended. Gradually beat
in milk until smooth. A good hand mixer will make this
job easy.

Remember: To make this filling super smooth and decadent
(not to mention easier to mix), the cream cheese should
be softened.

Next, fold in the thawed whipped topping. This gentle
mixing method will ensure that the filling is light and
airy.

Arrange the crackers in an ungreased 13" by 9" dish.
Make sure your pan is at least 2 inches deep to
accommodate all the filling.

Then spread a third of the lemon mixture over the
crackers and repeat twice more.

As a finishing touch, sprinkle with the remaining
tablespoon of lemon zest. Refrigerate, covered, for, 8
hours or overnight. When you’re ready to serve, just
slice and wait for the compliments!

Lauren Paige Richeson, Milwaukee, Wisconsin

Makes: 9 servings

RECIPE FROM: https://www.tasteofhome.com

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