Desserts

Lemon Flan Cake

photo by:

kraft

This was very refeshing. I didn't have pound cake on hand, which I think would work excellent and going to try next time, I did have lady fingers on hand so used them in a ...read more

posted by

BOSKI

on 11/19/2009

time

prep:

20 min

total:

2 hr 20 min

servings

total:

12 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

pkg. (10.75 oz.) frozen prepared pound cake, thawed

cup boiling water

pkg. (4-serving size) JELL-O Lemon Flavor Gelatin

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2

cup milk

1/4

cup sugar

Tbsp. grated lemon zest

1/2

cup thawed COOL WHIP Whipped Topping

Make It

LINE 9-inch round cake pan with foil, with ends of foil extending over sides of pan. Spray with cooking spray. Cut cake into 1/2-inch slices. (You will have about 16 slices). Arrange cake slices in bottom and up side of prepared pan to form even layer, cutting slices as needed to fill in gaps.

STIR boiling water into dry gelatin mix at least 2 min. until completely dissolved; carefully pour into blender. Add cream cheese, milk and sugar; cover. Blend until smooth. Stir in lemon peel. Pour over cake in pan.

REFRIGERATE at least 3 hours or until set. Lift from pan, using foil handles. Top with whipped topping.