Lemon Cooler Cream Cake

Cooking Recipes Catalogue

Lemon cake infused with lemon gelatin and topped with a cool, whipped topping, then served cold.

INGREDIENTS (for 2 servings):


  • 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.