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Lemon and Shortbread Icebox Cake

Lemon and Shortbread Icebox Cake

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  • Author: Nicole Nared-Washington from Brown Sugar
  • Total Time: 25 mins
  • Yield: 8-10 1x


You don’t have turn on the heat this summer for an awesome dessert! Try this Lemon and Shortbread Icebox Cake for dessert this summer.


  • 12 oz. cream cheese, softened
  • 12 oz. Cool Whip, thawed and divided
  • ½ c. powdered sugar
  • 1 tbsp. lemon zest
  • 1 large lemon, juiced
  • 1 tbsp. vanilla extract
  • 4 bags of Pepperidge Farm Shortbread Cookies(5.5 oz. bags)
  • 3 tbsp. butter, melted


  1. Preheat oven to 350 Degree and spray the bottom of a 9-inch Spring form pan with baking spray. Set aside.
  2. Using a food processor, add 1 full bag of shortbread cookies and pulse until fine crumbs. Pour in the melted butter while still pulsing. Pour the bread crumbs into a spring form pan and press into the bottom of the pan. Bake for 5 minutes. Remove from oven and allow to cool at room temperature or place into the refrigerator to speed up the cooling process.
  3. In a large bowl with a handheld mixer, add the cream cheese and mix until creamy. Add the powdered sugar, lemon zest, vanilla extract, and lemon juice. Stir well with hand held mixer until all ingredients come together. Fold in 8 oz. Cool Whip Topping until all ingredients have come together.
  4. In the cooled spring form pan, start off with a layer of the whipped topping mixture and then a layer of shortbread cookies. Repeat this process until all shortbread cookies and whipped topping mixture is used I got about 3 layers from both. Once you are finished layering, top the cake off with 4 oz. of Cool Whip and garnish with crushed shortbread cookies and lemon zest. Cover loosely with plastic wrap and place in freezer for, at least, 4 hours, or until ready to serve.
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Category: Dessert