**Recipe from Kraft **
* 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 cake batter and bake as directed on package for 2 (8- or 9-inch) round cake layers. Cool 10 min. Remove to wire racks; 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.
*Variation: Bake cake in 13x9-inch pan; cool. Do not remove from pan. Spread cake with pudding mixture, then COOL WHIP.
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