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Ingredients
| lemon cake mix: 1 18.25oz package |
| water: 1 cup (hot) |
| water: 1 cup (cold) |
| Jell-O gelatin (lemon): 2 3oz packages |
| 2% milk: 1 cup |
| dry vanilla pudding mix: 1 3.4oz package |
| frozen whipped topping: 1 8oz tub (thawed) |
Lemon Cooler Cream Cake
Credit: AllRecipes
User rating:
"Incredibly easy and inexpensive to make. Great for the summer, perfect for all occasions. Can be made with low fat topping."
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Prep Time
30 min -
Cook Time
30 min -
Servings
24 serving(s)
Tags
Directions
- Prepare cake and bake according to package directions in a 9x13 inch baking dish. With a fork, poke holes all over top of cake.
- Combine 1 cup hot water and 1 cup cold water with one package of lemon gelatin. Stir until gelatin is dissolved, and pour mixture over cake. Chill in refrigerator until cool.
- In large bowl stir together milk, vanilla pudding mix and remaining package of lemon gelatin until powders are dissolved. Fold in whipped topping and spread mixture over cake. Refrigerate until serving.