- 2 (8 oz) packages cream cheese softened
- 3/4 cup granulated sugar
- 2 tbsp lemon zest zest of two lemons
- 3/4 cup heavy cream
- 3 (6 oz) Pepperidge Farm Dublin cookies (Chessman or lemon cookies work too)
- 1/2 cup lemon juice
- whipped cream for serving (optional)
1Using an electric or stand mixer, mix together cream cheese, sugar and lemon zest until smooth.
2Add in heavy cream and mix for about three minutes until thick and fluffy.
3Dip each cookie into the lemon juice and layer into the bottom of an 8″ x 8″ baking dish
4Spread 1/3 of the cream cheese mixture onto the cookie layer.
5Continue this process two more times (a layer of cookies followed by a layer of cream cheese mixture.) You will have three layers total.
6Cover the dish with plastic wrap and pop into the refrigerator for a minimum of 4 hours (or overnight).
7Slice and serve with whipped cream.