You’ll need the following ingredients to make the cake:
1 box of lemon cake mix
1 3.4 oz. quick lemon pudding package
Observe the instructions.
On top of the cake mix, add the pudding powder. Pour half of the batter into each of your well-greased 9-inch round cake pans. Bake as directed on the packet, then set aside to cool for at least 30 minutes.
You’ll need the following ingredients for the FILLING:
1 3.4 oz. lemon pudding package
1 quart milk 1 pound lemon sandwich cookies (Oreos or store brand) For the filling, you’ll need roughly 10 cookies.
Combine pudding and milk in a mixing dish and whisk until smooth and blended. Add roughly 10 crunched-up cookies to the mix. Alternatively, you can place them on top of the filling.
You’ll need the following items to make the FROSTING:
1 softened butter stick
1 pound powdered or icing sugar confectioners’ sugar
1 teaspoon of lemon juice
Getting Ready:
Set your stand or hand mixer to medium speed and let it rip for approximately 3-5 minutes after mixing until everything is mixed.
Place the remaining lemon sandwich cookies in the food processor and pulse until fine crumbs are formed. You can also put them in a sandwich bag and roll them into tiny crumbs using a rolling pin. Trust me when I say you want FINE crumbs.
ASSEMBLY!
On your cake plate or serving dish, place the first layer of cake. You can trip the dome off if it is truly domed on top. Spread the pudding filling on top, then scatter the coarsely chopped cookies on top. Alternatively, if you mixed them, spread everything out.
Place the second cake on top, domed side up. Begin to ice your cake. I like to pile a lot of stuff on top and work my way down the sides. You won’t have to worry about perfection because the entire thing will be covered in cookie crumbs! Place the crumbs on a large baking sheet, grab a handful in your hand, and gently press them into the cake’s edges and top. You must discover what works best for you. You may easily clean the crumbs off when you’re finished, but make sure you press them into the icing.
When you’ve covered the entire cake in crumbs, you can leave it alone, top it with a lemon twist or slice, or decorate it with a few cookies and some fresh whipped heavy cream. It’s entirely up to you!
Before serving, chill for 30 minutes.
ENJOY!
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