GINGER ICEBOX CAKE RECIPES

Name: Lemon Ginger Icebox Cake
Prep time: 20 min
Total time: 20 min
Yield: 12 servings.
Ingredients: 1 package (8 ounces) cream cheese, softened; 2 teaspoons grated lemon zest; 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

LEMON GINGER ICEBOX CAKE RECIPE: HOW TO MAKE IT

Lemon Ginger Icebox Cake Recipe: How to Make It image

Everyone searches for grand desserts that have easy ingredients and minimal effort. My lemony ginger icebox cake is the answer. It’s a holiday lifesaver. —Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories Desserts

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 6

Ingredients

1 package (8 ounces) cream cheese, softened
2 teaspoons grated lemon zest
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

Steps:

In a large bowl, beat cream cheese and lemon zest 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 9 cookies; spread with about 2/3 cup cream cheese mixture. Repeat layers 6 times. Sprinkle with crystallized ginger. Refrigerate, covered, 2 hours or overnight.

Nutrition Facts : Calories 521 calories, FatContent 31g fat (19g saturated fat), CholesterolContent 93mg cholesterol, SodiumContent 340mg sodium, CarbohydrateContent 54g carbohydrate (34g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

LEMON GINGER ICEBOX CAKE RECIPE - FOOD.COM

Lemon Ginger Icebox Cake Recipe - Food.com image

No oven required. This is an easy make-ahead dessert with a light and complex blend of flavors. For the cookies, I use one 9-oz box of Meyer Lemon Thins, Lemon Curd, and some Triple-Ginger Snaps from Trader Joe's. Plan ahead because it needs to sit in the fridge overnight.

Total Time 12 hours 15 minutes

Prep Time 15 minutes

Cook Time 12 hours

Yield 16 slices, 16 serving(s)

Number Of Ingredients 7

Ingredients

3 cups heavy cream
1/4 cup superfine sugar
3 tablespoons fresh lemon zest (from 2 lemons)
9 ounces lemon wafer cookies
20 gingersnap cookies
10 ounces lemon curd
2 tablespoons flaked coconut (optional)

Steps:

Whip the cream until stiff peaks form. Fold in sugar and 2 tbsp of the lemon zest.
Spread a very thin layer of the cream in the bottom of a 8 x 12 pan. (You can use a 9x13 pan also but the cake will be thinner.) Place the gingersnap cookies in an even layer over the cream, breaking some in half to fill in holes if necessary.
Very carefully heat the lemon curd slightly over a pan of boiling water, or microwave it for 10-15 seconds (be very careful or it will burn!) Drizzle some lemon curd over the cookie layer.
Spread a layer of cream over the cookies and lemon curd.
Repeat each layer with the lemon thins, curd, and cream, ending with a layer of cream on the top. Sprinkle with the remaining lemon zest and coconut.
Refrigerate overnight and cut with sharp knife to serve.

Nutrition Facts : Calories 203, FatContent 17.4, SaturatedFatContent 10.5, CholesterolContent 61.1, SodiumContent 65.9, CarbohydrateContent 11.3, FiberContent 0.3, SugarContent 5, ProteinContent 1.4

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