Lemon Whip

Jim and I first had this dessert while we were camping at one of our favorite campgrounds. We were there taking a leather shoe making class over a long weekend. The campground fed us throughout the retreat and this was one of the desserts. It was a HUGE hit for everyone. They made it using whipping cream, lemon curd and blueberries. When we went back into class we were all still talking about this dessert and we all agreed it would also be delicious as a topping over pound cake. When I got home I made it using Cool Whip instead of whipping cream as I wanted it to last longer than a couple of hours. I also made it two ways, one like it was served at the retreat keeping it gluten free without the pound cake and the second way I included the pound cake! Both ways are delicious and so easy. This is a great summer time dessert, it would also make a great dessert for Easter.

INGREDIENTS

8 ounce container of Cool Whip
10 ounce jar of Lemon Curd
Blueberries
Frozen pound cake -Thawed

DIRECTIONS

Simply mix the Cool Whip and lemon curd together until well combined. Add a portion size of the Lemon whip mixture into a single serving cup or bowl and top with blueberries. If having it with the pound cake add cubed pieces of pound cake , top with lemon whip and blueberries.
Serve immediately or store in the refrigerator until ready to serve.

Are you wondering about the shoes we made? Here they are!

Enjoy!

Anne