Vanilla, lemon, whipped cream, and cookies all showed up for dessert. No surprise, every layer delivered. Quest Vanilla Milkshake creates a creamy filling layered with bright lemon curd, fluffy whipped topping, and a buttery Quest White Chocolate Macadamia Nut Cookie crust. Every bite brings something sweet, tangy, rich, and smooth. All that’s left to do is chill, slice, and repeat.
Check out the full recipe below:
NUTRITIONAL INFO
VANILLA LEMON ICE BOX CAKE
Yields: 9 servings | Serving Size: 1 square
Calories: 210 | Protein: 9g | Fat: 16g | Net Carb: 4g
Total Carb: 12g | Sugar: 2g
Ingredients
VANILLA LEMON ICE BOX CAKE
Crust:
- 2 Quest White Chocolate Macadamia Nut Cookies
- 1 tbsp butter, melted
Filling:
Topping:
- ¾ cup heavy cream, whipped
- 1 tbsp zero calorie sweetener
Method
- Preheat the oven to 350 F. Break the cookies into smaller pieces and place them on a baking tray.
- Bake for 7 minutes and let cool completely before placing them into a food processor. Blend the cookie pieces until fine crumbles form and then pulse in the melted butter.
- Line an 8×8 pan with plastic wrap. Press the crumble mixture into the bottom and place in the refrigerator to chill.
- To make the filling, add the Quest Vanilla Protein Shake and milk to a large mixing bowl.
- Whisk in the sugar free vanilla pudding and continue whisking for 5 minutes and the filling thickens. Spread the mixture over the crust. Spread the lemon curd over the filling.
- Combine the whipped cream and zero calorie sweetener and spread it in an even layer over the lemon curd.
- Cover with plastic wrap and chill for at least 2 hours before cutting into 9 squares and serving.
