1 - 10 of 61 for lemon cake cool whip frosting
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Mix by directions; ... 9 inch round cake pans. Bake and let cool. Mix together ... and add Cool Whip. Stir lemon juice in blueberry ... 3rd layer - repeat.
Heat oven to ... round pans. Blend cake mix, water, oil ... in coconut and lemon peel. Remove 2 ... for 20-30 minutes. Cool. In large ... Fold in Cool Whip. Mix pudding ... mixture. Fill and frost layers. Refrigerate 3 hours before serving.
Mix cake ingredients by hand and bake to box directions. Allow cake to cool. Mix frosting ingredients and frost cake. Refrigerate several hours.
Combine cake mix, pie filling, ... at 350 degrees. Cool. Whip together cream cheese, ... in Cool Whip. Frost. May be ... mix instead of lemon or yellow cake ... lemon or orange rind.
Mix well and bake cake in 3 greased ... minutes at 350°F. Cool before frosting. Mix Cool Whip and pudding mix well. Add pineapple and stir. Frost cake.
Mix all of ... juice) for 2 minutes. Pour into greased and floured cake pan. Bake at 350 degrees for 20-25 minutes. Fold all together. Top cake. Refrigerate.
Mix dry ingredients, ... other ingredients and whip until smooth. Do not over beat. For lemon filling, use clear lemon filling. For 3 cakes, use 1 1/2 times of the filling.
Heat oven to ... 8 inch) round cake pans. In small ... comes out clean. Cool 10 minutes. Remove ... small bowl, beat frosting until fluffy, add Cool Whip and continue beating ... in orange and lemon peels. Place 1 ... on plate and frost with 1/4 of ... leaves. Store in refrigerator.
Beat cake ingredients for 3 ... minutes. Mix remaining ingredients, except Cool Whip, together. Carefully fold in Cool Whip and spread on the cooled cake.
Save juice from ... on package of cake mix. Add eggs; ... for 25-30 minutes. Cool. Frost with Pineapple Frosting. Add small box of instant lemon pudding mix; fold into big tub of Cool Whip.
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