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2 c.lemon cake mix 2/3 c. water 1 egg 1 ( 8 oz.) pkg. cream cheese 1/2 c. milk 1 small pkg. instant lemon pudding mix 1 1/2 c. milk 1 ( No. 2) can crushed pineapple 1 medium container Cool Whip Mix together cake mix, water and egg; bake for 15 to 20 minutes at 350 degrees in a greased and floured 9x13 inch pan. Cool. Beat together cream cheese with 1/2 cup milk and add lemon pudding mix and rest of milk. Let thicken, then spread over cooled cake. Drain pineapple and spread over top of pudding mix. Spread Cool Whip over entire cake and refrigerate. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |