HOLIDAY ICEBOX CAKE

Line a 9 x 5 inch loaf pan with plastic wrap so that it overhangs the sides. Whip cream until thick; set aside.

Whip cream cheese with icing sugar, lemon zest and vanilla in separate bowl until very smooth and light; whip in a generous spoonful of whipped cream until lightened. Fold in remaining whipped cream until uniformly combined.

Spread a scant 1 cup cream mixture into prepared loaf pan. Top with a layer of 12 cookies, each soaked in milk for 2 to 3 seconds, arranging 3 rows of 4 across. Spread with additional scant 1 cup cream mixture, 1/2 cup of the pie filling over top. Repeat all 3 layers once. Top with a final layer of cookies and cream. (There should be some cream mixture leftover; transfer to a piping bag fitted with a star tip.)

Bring overhang overtop to wrap dessert and chill loaf pan and reserved cream mixture for at least 12 hours or up to 3 days.

To serve: Unmold cake onto platter and remove wrapping. Smooth any rough edges with a palate knife or spatula. Pipe reserved cream mixture decoratively overtop and garnish as preferred.

Tips: Replace shortbread with 32 Longo’s Lemon Cranberry Finger Cookies (2 pkg), adjusting rows as needed. Sugared Cranberries and Lemon Peel: Use paring knife to slice thin strips from a lemon and julienne. Heat 1/2 cup each granulated sugar and water in small skillet until sugar is dissolved. Working individually, add the lemon zest for 1 minute followed by 1/2 cup fresh cranberries, stirring to coat. Use a slotted spoon to transfer to a plate lined with parchment paper and let dry for 1 hour. Roll sticky lemon peel and cranberries in additional granulated sugar to coat.

If you are too generous with the cream filling during assembly and don’t have enough you can garnish the cake with sweetened whipped cream instead.