Ingredients:

  • 8 oz cream cheese, softened
  • 14 oz sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 2 sleeves graham crackers
  • 2 cups heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1 lemon, thinly sliced for garnish

Instructions:

  1. Whip the softened cream cheese in a large bowl until smooth and aerated.
  2. Slowly pour in the sweetened condensed milk while mixing on medium speed.
  3. Stir in the lemon juice, lemon zest, and vanilla extract until the mixture thickens.
  4. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  5. Spread a thin layer of the lemon cream across the bottom of the pan.
  6. Place a single layer of graham crackers over the cream, breaking them to fit the edges snugly.
  7. Continue alternating layers of lemon cream and graham crackers until the filling is used up, ending with a final layer of cream on top.
  8. In a separate chilled bowl, beat heavy whipping cream and powdered sugar until stiff peaks form.
  9. Gently spread the whipped cream over the final lemon layer.
  10. Arrange fresh lemon slices in a decorative pattern on top.
  11. Cover tightly with plastic wrap and refrigerate for at least 12 hours to allow the crackers to soften.