No-Bake Lemon Shortcake

Pour the whipping cream into a medium-sized mixing bowl and use an electric mixer to beat the cream on medium-high speed until it’s bubbly. Slowly add 1-1/4 cups of the icing sugar and continue beating on high speed until stiff peaks form. Beat in 1 tsp. vanilla. Set aside in the refrigerator until needed.

In a large mixing bowl, beat the softened cream cheese on medium-high speed of mixer fitted with the paddle attachment until the cream cheese is light and fluffy. Scrape down the side of the bowl and add the lemon pie filling and lemon zest. Beat on medium-high speed until all ingredients are well combined, stopping to scrape down the side and bottom of bowl as needed. Slowly add the remaining 1/2 cup icing sugar and mix until incorporated.

Add 2 cups of the whipped cream and gently fold into the lemon-cream cheese mixture, folding over and over until all ingredients are well mixed.

To assemble the dessert, line the bottom of an 8x8-inch square dish with parchment paper.

In a small bowl, combine the milk and the remaining 1 tsp. vanilla. Dip the top and bottom of each savoiardi in the milk mixture, then use to line the bottom of the dish with 1 layer of dipped savoiardis. (I cut a little bit off of the second row of savoiardis so they could fit in the prepared pan.)

Once the bottom layer is complete, spread half the lemon mousse over top. Add the next layer of dipped savoiardis followed by the remaining mousse, spreading evenly. Spread the remaining whipped cream over the top of the mousse.

Cover this and refrigerate for 4 to 6 hours to allow the layers to set.