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Raspberry-lemon Icebox Cake

raspberry lemon icebox cake

Prep Time

Cook Time

Servings

Ingredients

  • 1 21-ounce can LUCKY LEAF® Premium Red Raspberry Fruit Filling & Topping
  • 4 ounces Cream cheese, softened
  • 3 Tablespoons Granulated sugar
  • 1 lemon, plus zest
  • 6 ounces lemon yogurt
  • 1 8-ounce container whipped topping, thawed
  • 12 ounces vanilla wafer cookies

Instructions

In a medium mixing bowl, combine the cream cheese, sugar and 2 Tbsp. lemon juice plus zest; beat with a handheld mixer until fluffy and smooth. Add yogurt, and blend until combined. Then fold in the whipped topping (set aside approximately 1¼ c. for garnishing top).
On a serving plate, arrange wafers into a 9–10”circle. Carefully spread one-third of the whipped cream mixture in an even layer over the wafers. Spread one-third of the Lucky Leaf® Premium Red Raspberry Fruit Filling & Topping over the cream layer. Repeat the process until the last of the pie filling is on top. Transfer the reserved cream into a piping bag fitted with a large star tip. Decoratively pipe the cream around the circumference and the center of cake. Crumble a remaining wafer, and sprinkle over the cream. 
Refrigerate the cake overnight; then slice and serve.

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oh yummy!! and its quick and easy !! love this

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Oh yum! Lemon and raspberry are sooooo good together! I wanna make this.

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Yummy! Raspberry is definitely my favorite!!

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Awesome recipe... will be making this soon! xo

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This recipe looks absolutely amazing!!! Yum!!!

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My favorite!!!! Raspberry and lemon just go together perfectly in this recipe! !!💖

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So yummy!

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I love lemons and raspberries and can' t wait to try it.

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This is delicious! I love it

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This looks yummy, I'll have t try it!

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This is delicious, easy to make and inexpensive treat!

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This is amazing!

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My my my this is my favorite for sure! I just made this and it is divine!!!!!!

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