lemon joys...my way

How To Make lemon joys...my way

• 1

  Pierce 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.
• 2

  Mix the lemon juice with enough powdered sugar...to create a heavy drizzle.
• 3

  Add the lemon drizzle...and the lemon zest to the crumbled cake...and mix.
• 4

  Next stir in a small container of cool whip until completely incorporated.
• 5

  Spoon into small containers.
• 6

  Finish with a small dab of cool whip on top...and a single blueberry.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card