Step 1

In a tall bowl (or in the bowl of a stand mixer fitted with the whisk attachment) whip 2 cups heavy cream with an electric mixer until you can start to see a trail of the mixer through the cream. Add 1/2 cup powdered sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Set aside.

Step 2

Meanwhile, in a medium bowl combine milk, lemon juice and zest. Add a few drops of food coloring if desired to achieve a bright lemony color. Stir until combined. Add 1/2 of whipped cream mixture to bowl. Reserve the remaining whipped cream for the filling. Fold whipped cream into lemon filling. Set aside.

Step 3

Line a 9 x 5-inch baking dish with parchment paper or plastic wrap. Layer 1/2 of whipped cream into pan. Smooth cream into an even layer on the bottom of the pan. Spoon ½ of lemon mixture into pan, smooth layer. Top with a layer of cookies, breaking them if necessary to make them fit.

Step 4

Then add the remaining whipped cream, smoothing out evenly. Add the remaining lemon mixture and top with a layer of cookies, breaking them if necessary to make them fit. Cover with plastic wrap and freeze for 3-4 hours (or overnight).

Step 5

Before serving combine 2 cups heavy cream, 1/2 cup powdered sugar and 1 tablespoon pudding mix in a tall bowl (or in the bowl of a stand mixer fitted with the whisk attachment) whip with an electric mixer until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater).

Step 6

Remove cake from freezer, use the loose edges of wrap to remove from the pan. Flip cake over and remove wrap. Frost cake with whipped cream frosting and decorate cake with candied lemon slices or fresh lemon zest.

Step 7

Serve and enjoy!