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Results 21 - 30 of 338 for lemon angel
21. LEMON ANGEL CAKE
Mix above until well blended, ... 25-30 minutes or until toothpick comes out clean. Cool 10 minutes and frost with lemon glaze while still warm.
Beat whipping cream; add milk ... stiff. Add the lemon juice, cream cheese and sugar. ... Spread nuts over top. Refrigerate 12 hours. Serves 15.
23. LEMON ANGEL CAKE
Filling: At least 1 hour ... directions. Fold in lemon yogurt until blended. Cover and ... layer. Frost the top and sides with the whipped topping.
24. LEMON ANGEL BARS
Mix cake mix with coconut. Add pie filling and mix together. Pour in greased 13 x 15 inch jelly roll pan. Bake 20 minutes at 350 degrees. ...
Make cake according to directions. ... milk. Fold in lemon yogurt. Refrigerate 1 hour. Make ... Serves 12. 229 calories, no fat, 2 mg. cholesterol.
Tear cake into small pieces. Fold in pudding (already mixed with milk). Pour into a 9 x 13 inch pan. Spread whipped topping on top and ...
Mix cake mix and lemon pie filling together and spread ... butter for 5 minutes and add. Spread on cooled bars. Sprinkle with chopped nutmeats.
Combine the condensed milk, sugar, lemon juice and lemon rind. Tear ... flaked coconut, toasted almonds, or lemon wedges. Refrigerate overnight.
Combine dry cake mix and pie filling. Stir well until blended. Do not use mixer. Spread in greased and floured jelly roll pan. Bake at 350 ...
Bake cake according to package ... twice. Spread with lemon filling. Mix filling ingredients together. ... cover cake with coconut (optional).
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