Lemon Blueberry IceBox Cake

Ingredients

1 ½ boxes Trader Joe’s Meyer Lemon Thin Cookies (or any lemon cookie) reserving a few for garnish

2 cups fresh blueberries, rinsed. Reserving a few for garnish 

1 quart heavy cream

¼ cup powdered sugar

1 tablespoon lemon zest

1 tablespoon vanilla bean paste or extract

1 lemon, sliced for garnish

PREP TIME: 10 mins| COOK TIME: o mins | SERVINGS: 8-10

1. To make the whipped cream- Using an electric mixer or handheld, beat the cream, powdered sugar, lemon zest, and vanilla until stiff peaks form.

2. Place one-third of the cookies in the bottom of a pie dish. Add one-third of the whipped cream and spread evenly among the cookies with a spatula. Cover with one-third of the blueberries. Repeat layers another 2 times.

3. Once all of the layers are done, top with lemon slices, fresh blueberries, and crumbled cookies.

4. Refrigerate for at least 4 hours.

Serve and enjoy y’all!

*If you don’t have a Trader Joe’s or cannot find thin lemon cookies, you can substitute Pepperidge Farm Chessman cookies or any shortbread cookie.*