Lemon Refrigerator Cake

Name: Lemon Refrigerator Cake
Total time: 2340 s
Yield: About 10 people
Cuisine: American
Ingredients: 1 packet chocolate pudding mix (not instant); 2 packages petit beurre cookies; 4.4 oz (125 g) chocolate couverture; 3 tablespoons powdered sugar; 3 tablespoons butter; 1 can evaporated milk; 1 little water; 1 can sweetened condensed milk; 1 container whipped topping; Zest of one lemon; Whatever you have at home: crushed wafers, sprinkles, etc

vasiakrist @cook_8452895

An easy refrigerator dessert, very light for both summer and winter cravings! I made it for Easter, and after all the rich foods, it was just the right thing for something sweet and light.

A few more secrets

We can use orange instead of lemon. Be careful not to use instant pudding mix because the cream won't thicken at all. It must be the kind that requires cooking. Thanks to kimwlos for the step-by-step photos.

An easy refrigerator dessert, very light for both summer and winter cravings! I made it for Easter, and after all the rich foods, it was just the right thing for something sweet and light.

A few more secrets

vasiakrist @cook_8452895

An easy refrigerator dessert, very light for both summer and winter cravings! I made it for Easter, and after all the rich foods, it was just the right thing for something sweet and light.

A few more secrets

An easy refrigerator dessert, very light for both summer and winter cravings! I made it for Easter, and after all the rich foods, it was just the right thing for something sweet and light.

A few more secrets

Saved

Ingredients

39 Minutes

About 10 people

For the base
1 packetchocolate pudding mix (not instant)
2 packagespetit beurre cookies
4.4 oz (125 g)chocolate couverture
3 tablespoonspowdered sugar
3 tablespoonsbutter
1 canevaporated milk
1little water
For the cream
1 cansweetened condensed milk
1 containerwhipped topping
Zest of one lemon
For decoration
Whatever you have at home: crushed wafers, sprinkles, etc

Saved

Steps

39 Minutes

1

Melt the chocolate and butter in a saucepan over medium heat and stir.
2

Dissolve the pudding mix in half of the evaporated milk.
3

Pour the remaining evaporated milk into the saucepan.
4

Once the cream is well dissolved, add it to the saucepan.
5

Finally, add the powdered sugar, fill half of the evaporated milk can with water, and add it to the mixture.
6

Stir continuously to prevent the mixture from sticking.
7

Remove from heat when it thickens and becomes a relatively firm cream.
8

Add the cookies broken into large pieces.
9

Mix well.
10

Spread as a base in a large container to about a finger's thickness and let it cool.
11

Beat the whipped topping with the sweetened condensed milk and lemon zest
12

Until it becomes a stable cream.
13

When the base has cooled, spread it on top.
14

Add sprinkles or anything else you like. Place it in the refrigerator to cool well, then serve.