No Bake Lemon Shortcake Icebox Cake

Directions

Make the Mousse:

1. Step 1
   For the mousse: Place your mixing bowl in the freezer for 5-10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer on medium high speed to beat the heavy cream until bubbly. Slowly add 1 1/4 cup powdered sugar and continue beating on high speed until stiff peaks form. Set aside in fridge until needed.

2. Step 2
   Soften cream cheese by removing the wrapper and placing it on a microwave safe plate. Microwave for 15-20 seconds.

3. Step 3
   In a large miing bowl, beat the softened cream cheese on medium high using the paddle attachment until the cream cheese is light and fluffy, and free of lumps. Scrape down sides of bowl.

4. Step 4
   Add lemon fruit filling and zest from large lemon.

5. Step 5
   Continue beating on medium high speed until all ingredients are well combined, scraping down the bowl as needed. Slowly add 1/2 cup powdered sugar and beat until incorporated.

6. Step 6
   Take 2 cups of the prepared whipped cream and gently fold into the lemon cream cheese mixture until all ingredients are well mixed.

Assemble dessert

1. Step 1
   Line bottom of a 9 inch square dish with parchment paper.

2. Step 2
   In small bowl, combine milk and vanilla extract. Dip the top and bottom of each ladyfinger in the milk mixture and line the bottom of the dish wtih one layer of the dipped ladyfingers. You may need to cut the ladyfingers in order to fit two rows into the dish.

3. Step 3
   Once the bottom layer is built, spread half the lemon mousse over top. Then, add the next layer of dipped ladyfingers followed by the remaining mousse, spreading evenly.

4. Step 4
   Lastly, spread the remaining prepared whipped cream over the top of the mousse. Cover dish and refrigerate for 4-6 hours to allow layers to set. Serve with fresh berries.