I saw an absolutely delicious looking cake at Cookie Baker Lynn which I am betting is scrumptious. Since I was too lazy to make everything from scratch, I decided to try and do a “semi-homemade” version which would satisfy my craving. We had some company over, so I “one-and-a-halved” the recipe I am giving you, so hopefully my pictures won’t confuse.
This is what I started off with:
One box of angel food cake mix
One 3 ounce box of lemon jello (regular or sugar free)
One 16 ounce container of light cool whip
Mix the angel food cake according to package directions and bake in two 9 inch round pans.
Now these cakes are tricky to get out of the pan, so follow the directions on the box for cooling.
Mine weren’t perfect, but the topping covers a multitude of imperfections.
When the cake is cool, mix together the thawed cool whip and jello (the same mixture as my frozen lemon dessert).
Put a small layer of topping on the cake dish, and then lay your first layer on top of it. Then put a layer of the topping on top of that.
Lay the second layer on, and then cover the whole cake with the rest of the topping mixture.
Chill well ( I even put mine in the freezer for a little while).
Slice and serve. It was so light and refreshing for a hot afternoon, and everyone here enjoyed it.
Hope you do too!