1 - 10 of 39 for angel food cake mix lemon pie filling
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Lemon chiffon cake mix may be used. Bake the angel food cake as directed ... 1/2 can lemon pie filling. Replace top ... sides of cake. Keep refrigerated.
Mix all together by hand. Pour into slightly greased jelly roll pan. Bake at 350 degrees for 20-25 minutes. Frost while warm with a powdered sugar frosting.
Cook pudding according ... from top of cake; lift off ... fold half into lemon pie filling. Set aside ... Cool Whip. Frost top and sides of cake; chill.
Mix all together (by ... to 25 minutes. Cake will get high ... cools. When cool, drizzle glaze over cake. (Glaze made from powdered sugar, milk and vanilla.)
Make cake according to directions. Cool. Make filling at least 1 ... milk. Fold in lemon yogurt. Refrigerate 1 ... 229 calories, no fat, 2 mg. cholesterol.
Combine dry cake mix and pie filling. Stir well ... Spread in greased and floured jelly roll pan. Bake at 350 degrees for 25 minutes. Frost cooled bars.
Mix dry cake mix, pie filling and coconut. Put in jelly roll pan. Bake at 350 degrees for 25 minutes or until brown. Easy for children to make.
Combine dry cake mix and pie filling. Stir well ... at 350 degrees for 20 to 25 minutes. Sprinkle with powdered sugar or frost with cream cheese frosting.
Combine dry cake mix and pie filling. Beat about ... cooled bars: Mix 2 cups powdered sugar and juice from 1 lemon. Add enough milk to make a thin glaze.
Mix all together and ... 20 to 25 minutes at 350 degree oven. Cut in squares and glaze or frost. You can substitute cherry, apricot or apple pie fillings.
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