lemon joys...my way

How To Make lemon joys...my way

• Step 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.
• Step 2
  Mix the lemon juice with enough powdered sugar...to create a heavy drizzle.
• Step 3
  Add the lemon drizzle...and the lemon zest to the crumbled cake...and mix.
• Step 4
  Next stir in a small container of cool whip until completely incorporated.
• Step 5
  Spoon into small containers.
• Step 6
  Finish with a small dab of cool whip on top...and a single blueberry.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!