Guest guest Posted March 9, 2007 Report Share Posted March 9, 2007 Lemon Icebox Cake 1 (18 1/4-ounce) package lemon cake mix 2 (14-ounce) cans sweetened condensed milk 1/2 cup fresh lemon juice 1 (12-ounce) container frozen whipped topping, thawed Bake cake as directed for 8-inch, two-layer cake. When cool, cut each layer in half to make 4 total layers. Mix condensed milk and lemon juice together. Spread half of the mixture between cake layers. Fold remaining half of mixture into whipped topping. Frost cake. Refrigerate overnight. Serves 10 to 12. Quote Link to comment Share on other sites More sharing options...
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