Ingredients
For Cake Base:
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1 box lemon cake mix
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Eggs, water, and oil as directed on box
For Fluff Layer:
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8 oz cream cheese, softened
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14 oz sweetened condensed milk
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½ cup lemon juice
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1 tsp lemon zest
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8 oz Cool Whip (or whipped cream)
For Topping:
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Extra Cool Whip
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Lemon zest, slices, or curls for garnish
Instructions
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Prepare lemon cake mix according to box directions. Bake in 9×13 pan. Cool completely.
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In a bowl, beat cream cheese until smooth. Add condensed milk, lemon juice, and zest. Mix until creamy.
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Fold in Cool Whip gently until light and fluffy.
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Spread lemon fluff over cooled cake. Top with more Cool Whip.
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Chill for at least 4 hours or overnight.
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Garnish and serve cold.
Notes
Prep Time: 15 minutes
Bake Time: 25 minutes (if using cake base)
Chill Time: 4 hours
Total Time: 4 hours 40 minutes
Servings: 12
Category: Dessert
Cuisine: American, No-Bake