Recipe History: Easy Easy Easy and great for Lemon Merenge Pie lovers! Light and refreshing!
Ingredients:
1 large box lemon pie filling (not instant)
1/4 cup lemon juice
8 ounce pkg cream cheese
1 angelfood cake (round)
Cool Whip
Directions:
- Break angelfood cake into large bite sized chunks in 13x9 cake pan
- Cook pie filling as directed, adding lemon juice
- Bring to boil and reduce heat
- Add cream cheese cut into small pieces
- Keep cooking on low, stirring until cream cheese is melted
- Pour mixture over cake chunks and fold together
- Regrigerate several hours or overnight
- Frost with cool whip before serving.
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