Lemonade Icebox Cake

By srumbel

Delicious with just 6 ingredients...and no baking! A couple more things about this cake that I just love. First, it lasts for days in the refrigerator. You can definitely make it a day or two ahead if you are serving it for an event. Second, it cuts like a real cake and it looks beautiful. A simple lemon and mint garnish is all you need to impress the pants off your guests!
from onsuttonplace.com

Ingredients

• 8 oz. cream cheese softened
• 14 oz. can sweetened condensed milk
• 3/4 c. frozen lemonade (thawed)
• Zest of one lemon
• 12 About 12 whole graham crackers
• 12 oz. Cool Whip

Preparation

Step 1

Beat cream cheese and milk until smooth. About 2 minutes.
Add thawed lemonade and lemon zest.
Beat again another minute until well blended.
Fold in 12 oz. of Cool Whip. (I bought a 16 oz. container and used about 3/4's of it.)
In an 8 x 8 glass dish, spread a thin layer of the Cool Whip mixture.
Place graham crackers (covering the whole layer) and press lightly so they sink into the Cool Whip.
Make three more layers. You should end and begin with the Cool Whip mixture and have four layers of graham crackers.
Refrigerate at least 6 hours or overnight.

Notes

I used Cool Whip Lite and it worked great.
This lasts in the refrigerator 3 or 4 days. Just cover lightly with foil.