Vintage Lemon Strawberry Ice Box Cake

• 5 cups whipped topping
• 1 teaspoon vanilla extract
• 2 teaspoons lemon juice
• 48 vanilla wafer cookies small
• strawberry
• 1 teaspoon grated lemon peel
• 1/4 cup toasted sliced almonds chopped pecans or walnuts

1. Fold in 1 jar Strawberry Fruit Toppers and vanilla extract into 3 cups whipped topping.
2. Line a 9 x 5-inch loaf pan with plastic wrap. Arrange 10 cookies, top side down on bottom of pan. Spread cookies with half of the strawberry mixture. Line edges of pan with 16 cookies, top side out. Top strawberry mixture with another 10 cookies, top side down. Spread cookies with remaining strawberry rmixture then top with remaining cookies, top side down. Press down slightly to push cookies into cream layers.
3. Cover with plastic wrap; refrigerate 8 hours or up to 24 hours.*
4. Turn cake upside down onto serving platter.
5. Blend 1 cup Strawberry Fruit Toppers with remaining 2 cups whipped topping and lemon peel. Frost cake on all sides and top.
6. Garnish with remaining Strawberry Fruit Toppers and sprinkle with nuts.
7. *Freeze a half hour before serving to make slicing the cake easier.

vanilla, lemon juice, vanilla wafer cookies, strawberry, pecans

Taken from www.yummly.com/recipe/Vintage-Lemon-Strawberry-Ice-Box-Cake-1046978 (may not work)