Ingredients
The following ingredients have 4 Servings
- 2 (8 ounce) packages cream cheese (softened)
- 3/4 cup granulated sugar
- 2 Tablespoons lemon zest (zest of two lemons)
- 3/4 cup heavy cream
- 3 (6 ounce) Pepperidge Farm Dublin cookies ((Chessman or lemon cookies work too))
- 1/2 cup lemon juice
- whipped cream, (for serving (optional))
Instruction
- Using an electric or stand mixer, mix together cream cheese, sugar and lemon zest until smooth.
- Add in heavy cream and mix for about three minutes until thick and fluffy.
- Dip each cookie into the lemon juice and layer into the bottom of an 8" x 8" baking dish
- Spread 1/3 of the cream cheese mixture onto the cookie layer.
- Continue this process two more times (a layer of cookies followed by a layer of cream cheese mixture.) You will have three layers total.
- Cover the dish with plastic wrap and pop into the refrigerator for a minimum of 4 hours (or overnight).
- Slice and serve with whipped cream.
