I was looking for an easy "spring" dessert for our Easter lunch. I found this recipe for Easy Lemon Cake in the Kraft Food magazine, and it was YUMMY! You can't get any simpler than this recipe!
1 pkg. (2-layer size) lemon cake mix
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1-1/2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
PREPARE and bake cake mix as directed on package for 2 (8- or 9-inch) round cake layers. Cool completely.
BEAT pudding mixes and milk with whisk 2 min. Immediately spread over tops of cake layers.
STACK cake layers. Frost with COOL WHIP. Keep refrigerated.
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1-1/2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
PREPARE and bake cake mix as directed on package for 2 (8- or 9-inch) round cake layers. Cool completely.
BEAT pudding mixes and milk with whisk 2 min. Immediately spread over tops of cake layers.
STACK cake layers. Frost with COOL WHIP. Keep refrigerated.
No comments:
Post a Comment