Results 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.

Fold cake mix into pie filling. Bake in ... powdered sugar with lemon juice to make a thin almost liquid frosting to pour a in stream on partially cooled bars.

Bake and cool cake as directed on ... Prepare pudding and pie filling as directed on ... whipped topping. Refrigerate any remaining dessert. 12 servings.

Fold dry cake mix into lemon pudding. Put in ... Cream butter and cream cheese. Add powdered sugar and vanilla. Add 1 cup nuts and frost cake when cool.

Mix dry cake mix with lemon filling. Pour into greased jelly roll pan. Bake for 15 minutes at 350°F. Mix together and frost while hot.

Mix by hand, do ... ingredients. Pour into an ungreased jelly roll pan. Bake at 350 degrees for 30 minutes. Frost with Philadelphia cream cheese frosting.

Combine above ingredients. Mix thoroughly. Bake at ... confectioners' sugar, butter and vanilla until smooth. Frost bars and sprinkle with nuts and coconut.

Mix together pie filling and dry cake mix with a ... ingredients until smooth and creamy. Spread over cooled cake. Cut into bars. Store in refrigerator.

Mix all ingredients together ... Bake in preheated 350 degree oven for 20 to 25 minutes. Cool. Sprinkle with sifted powdered sugar. Cut into small squares.

Mix (one-step) cake mix with rest of ingredients. Pour into a greased and floured 9 x 13 inch pan. Bake at 350 degrees for 25 minutes.

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