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Desserts

Lemon Flan Cake

Lemon Flan Cake recipe
photo by:kraft
This light refreshing treat was the perfect dessert with a spicey Tex-Mex luncheon we had at the office! Not a single piece survived and the recipe has gone in our office ...read more
posted by
momomtx
on 6/26/2012
time
prep:
20 min
total:
2 hr 20 min
servings
total:
12 servings
Magazine Acquisition

What You Need

1
pkg.   (10.75 oz.) frozen prepared pound cake, thawed
1
cup   boiling water
1
pkg.   (4-serving size) JELL-O Lemon Flavor Gelatin
2
pkg.   (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2
cup  milk
1/4
cup  sugar
1
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.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
Substitute
Prepare as directed, using JELL-O Strawberry Flavor Gelatin.
K:47715v0E:94110
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