1Pierce holes all over the top of the lemon cream cake and lace with 1/4 cup of lemoncello. Cover with foil and refrigerate overnight. The next morning...cut the cake into extremely thin slices and crumble.
2Mix the lemon juice with enough powdered sugar...to create a heavy drizzle.
3Add the lemon drizzle...and the lemon zest to the crumbled cake...and mix.
4Next stir in a small container of cool whip until completely incorporated.
5Spoon into small containers.
6Finish with a small dab of cool whip on top...and a single blueberry.