17lemon filled sandwich cookies15 for the cake and 5 for the topping
Cook the cake in a 9x13 baking dish according to the package directions. Cool the cake on a baking rack.
In the bowl of an electric mixer, fitted with the whisk attachment, combine instant pudding with the 2 cups of milk. Beat for 2 minutes. The pudding will start to thicken slightly but will still be pourable.
Using the end of a wooden spoon or another round-ended gadget. Poke holes into the cooled cake approximately 1-inch apart. Pour the lemon pudding mixture over the top of the cake.
Crush the lemon cream filled cookies in a gallon-sized zip lock bag. Pound the cookies with a rolling pin until crushed.
Whip the heavy cream, and vanilla extract together until soft peaks begin to form. Gradually add the powdered sugar and mix until blended. Fold in the crushed cookies into the whipped cream. Top the cake with the cream cookie mix.
Refrigerate for at least one hour. Garnish with remaining cookie crumbs and serve.
Store covered in the refrigerator.
*You can replace the whipped cream topping with store bought whipped cream for convenience. I really like the homemade myself.Recipe adapted from Soulfully Made.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.