A no-bake cake is just perfect for summer time and for me most of the time as I don’t fancy myself much of a baker. I really like the way this cake turned out and even more how easy it was to prepare. I have to admit that I cheated because I didn’t feel like slaving over the stove top to make 20 crepes (which actually would have been more like 40 for me until I got 20 that would be good enough to use); I used store bought crepes that honestly are delicious. I also need to share that the assembly took a bit more time than I thought it would but in the end it was really worth it! So don’t be shy with this recipe – make it this weekend and WOW your friends and family.
2 packages or 20 prepared crepes
1 large jar of Lemon curd (I use Trader Joe’s)
1 medium jar of good raspberry jam
1 cup Cool Whip – thawed in the refrigerator
On a large cake plate, place 1 crepe and slight spread a thin layer of raspberry jam, place another crepe on top of the jam and spread that crepe with a thin layer of lemon curd. Repeat this process until you have used all of the crepes.
To top the final crepe, mix together the Cool Whip and 2-3 TBS of lemon curd and spread a thin layer on the top crepe only. Refrigerate for 2 hours, slice and serve. Enjoy!