Incredibly easy and inexpensive to make. Great for the summer, perfect for all occasions. Can be made with low fat topping.
Lemon Cooler Cream Cake
- 1 (18.25 ounce) package lemon cake mix
- 1 cup hot water
- 1 cup cold water
- 2 (3 ounce) packages lemon flavored gelatin mix
- 1 cup milk
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 (8 ounce) container frozen whipped topping, thawed
1 Prepare cake and bake according to package directions in a 9×13 inch baking dish. With a fork, poke holes all over top of cake.
2 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.
3 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.
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