Ingredients
For Cake Base:
1 box lemon cake mix
Eggs, water, and oil as directed on box
For Fluff Layer:
8 oz cream cheese, softened
14 oz sweetened condensed milk
½ cup lemon juice
1 tsp lemon zest
8 oz Cool Whip (or whipped cream)
For Topping:
Extra Cool Whip
Lemon zest, slices, or curls for garnish
Instructions
Prepare lemon cake mix according to box directions. Bake in 9×13 pan. Cool completely.
In a bowl, beat cream cheese until smooth. Add condensed milk, lemon juice, and zest. Mix until creamy.
Fold in Cool Whip gently until light and fluffy.
Spread lemon fluff over cooled cake. Top with more Cool Whip.
Chill for at least 4 hours or overnight.
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