Ingredients for Miss Linda's Lemon Icebox Cake
- Lemon Cake Mix
- Eggs
- Oil
- Water
- Sweetened Condensed Milk
- Fresh Lemon Juice
- 8 ounces Cool Whip, thawed
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How to Make Miss Linda's Lemon Icebox Cake
- Prepare and bake a Duncan Hines 2-layer cake according to package directions.
- In a medium bowl, whisk together 1 (14-ounce) can sweetened condensed milk and 1/2 cup fresh lemon juice. Set aside.
- Reserve 1 cup of the lemon filling in a separate small bowl.
- Once the cake is completely cool, carefully level and slice the cake layers in half horizontally to create 4 even layers.
- Spread half of the remaining lemon filling evenly over the first cake layer. Repeat with the next layer.
- In a large bowl, gently fold 8 ounces of thawed Cool Whip into the reserved 1 cup of lemon filling until just combined.
- Frost the top and sides of the layered cake with the Cool Whip-lemon filling mixture.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cake to chill completely.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
236g
Fat
48g
Carbs
24g
