250g packet cream cheese, at room temperature, chopped
2/3 cup icing sugar mixture
300ml tub thickened cream, whipped
6 vanilla cream wafers (40g), thinly sliced
Finely grate 2 teaspoons rind from lemon. Cut lemon in half and squeeze the juice. You will need bout ¼ cup.
Place cream cheese and icing sugar in a food processor. Process until smooth. Add rind and juice. Process until combined.
Transfer mixture to a large bowl. Whisk in whipped cream until firm peaks firm.
Spoon evenly into six serving glasses (1-cup capacity). Cover. Refrigerate overnight.
Just before serving, sprinkle with wafers.