Lemon Ginger Icebox Cake

By Janes_kitchen

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 2 teaspoons grated lemon peel
• 1 jar (10 ounces) lemon curd
• 2 cups heavy whipping cream
• 2 packages (5-1/4 ounces each) thin ginger cookies
• 2 tablespoons chopped crystallized ginger

Preparation

Step 1

In a large bowl, beat cream cheese and lemon peel until creamy. Beat in lemon curd until smooth. Gradually add cream, beating on medium-high speed until soft peaks form.
Line bottom of an 8-in.-square dish with nine cookies; spread with about 2/3 cup cream cheese mixture. Repeat layers six times. Sprinkle with crystallized ginger. Refrigerate, covered, 2 hours or overnight.