Scale

1 package (15.25 ounces) lemon sandwich cookies

1 can (21 ounces) lemon pie filling

1 box (15.25 ounces) lemon cake mix

1/2 cup unsalted butter, melted

1. Lightly grease a 4 to 6-quart slow cooker with nonstick cooking spray or butter.

2. Arrange the lemon sandwich cookies in an even layer across the bottom, breaking a few cookies if needed to cover the surface.

3. Spread the lemon pie filling evenly over the cookies.

4. Sprinkle the dry lemon cake mix evenly over the pie filling.

5. Drizzle the melted butter evenly across the cake mix.

6. Cover and cook on LOW for 2 to 2½ hours until the dessert is hot and the topping is set.

7. Remove the lid and let the dessert rest for 10 to 15 minutes before serving.

8. Spoon into bowls and serve warm with whipped cream or vanilla ice cream if desired.

For brighter lemon flavor, sprinkle fresh lemon zest over each serving.

Add 1 cup of fresh blueberries or raspberries for a delicious berry variation.

Drizzle the butter as evenly as possible for the best topping texture.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: 4-Ingredient Slow Cooker Summer Lemon Cookie Dessert, slow cooker lemon dessert, lemon dump cake, lemon cookie dessert