Lemon Cooler Cream Cake

Lemon Cooler Cream Cake

153
CAROLINENOW 0

"Incredibly easy and inexpensive to make. Great for the summer, perfect for all occasions. Can be made with low fat topping."

Ingredients

1 h {{adjustedServings}} servings 166 cals
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Nutrition

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  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Prepare cake and bake according to package directions in a 9x13 inch baking dish. With a fork, poke holes all over top of cake.
  2. Combine 1 cup hot water and 1 cup cold water with one package of lemon gelatin. Stir until gelatin is dissolved, and pour mixture over cake. Chill in refrigerator until cool.
  3. In large bowl stir together milk, vanilla pudding mix and remaining package of lemon gelatin until powders are dissolved. Fold in whipped topping and spread mixture over cake. Refrigerate until serving.
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Reviews

153
  1. 192 Ratings

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This has been a hit everytime I make it. My family loves it. One mistake I made ended up being a great change to the recipe. I accidentally bought lemon pudding mix instead of vanilla and it a...

I made this cake for Memorial Day Weekend for our family. It was great, and everyone loved it! Perfect for summer--light and refreshing. My sister-in-law requested the recipe. I used a straw...

I made this twice and got rave reviews both times. Next time however, I might try adding real lemon juice or extract instead of the gelatin to the topping. It tasted a little too artificial this...