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Desserts

Lemon Flan Cake

Lemon Flan Cake recipe
photo by:kraft
We were delighted with how lemony fresh tasting this dessert was. It fits in perfectly with summer celebrations.
time
prep:
20 min
total:
3 hr 20 min
servings
total:
12 servings
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What You Need

1
pkg.  (10.75 oz.) frozen pound cake, thawed
1
cup  boiling water
1
pkg.  (3 oz.) JELL-O Lemon Flavor Gelatin
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, cubed, softened
1/2
cup  milk
1/4
cup  sugar
1
Tbsp.  lemon zest
1/2
cup  thawed COOL WHIP Whipped Topping

Make It

LINE 9-inch round pan with foil, with ends of foil extending over side. Spray with cooking spray. Cut cake into 1/2-inch-thick slices; arrange on bottom and up side of prepared pan to form even layer, cutting slices as needed to fill in gaps.

ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour into blender. Add cream cheese, milk and sugar; blend until smooth. Stir in lemon zest. Pour over cake in pan.

REFRIGERATE 3 hours or until gelatin is firm. Use foil handles to remove dessert from pan; discard foil. Top dessert with COOL WHIP.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
Substitute
Prepare using JELL-O Strawberry Flavor Gelatin.
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