Lemon Ice-Box Cake #2
Yields: 12 servings

"This easy, luscious cake is actually better made
a day or two in advance. Store in refrigerator until
ready to serve."

1 (18.25 ounce) package
lemon cake mix
2 (14 ounce) cans sweetened
condensed milk 1/2 cup fresh lemon juice
1 (12 ounce) container frozen
whipped topping, thawed

Bake the cake in 2 layers as directed on package.
When cool, slice each layer in half horizontally, making
4 layers. In a medium bowl, combine the 2 cans of
sweetened condensed milk with the fresh lemon juice.
Reserve half of the mixture and set aside.

Use half of lemon milk mixture to put between layers.
With the reserved mixture, gently fold in the whipped
topping, and use to frost the entire cake. Chill overnight
before serving.

Donna in Ft. Myers

http://www.nancyskitchen.com