Lemon Flan Cake

Name: Lemon Flan Cake
Ingredients: 1 pkg. (10.75 oz.) frozen pound cake, thawed; 1 cup boiling water; 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin; 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, cubed, softened; 1/2 cup milk; 1/4 cup sugar; 1 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09; 1/2 cup thawed COOL WHIP Whipped Topping

8 ingredients

12 steps

Ingredients

1 pkg. (10.75 oz.) frozen pound cake, thawed
1 cup boiling water
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, cubed, softened
1/2 cup milk
1/4 cup sugar
1 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
1/2 cup thawed COOL WHIP Whipped Topping

Directions

1

Line 9-inch round pan with foil, with ends of foil extending over side.
2

Spray with cooking spray.
3

Cut cake into 1/2-inch-thick slices; arrange on bottom and up side of prepared pan to form even layer, cutting slices as needed to fill in gaps.
4

Add boiling water to gelatin mix; stir 2 min.
5

until completely dissolved.
6

Carefully pour into blender.
7

Add cream cheese, milk and sugar; blend until smooth.
8

Stir in lemon zest.
9

Pour over cake in pan.
10

Refrigerate 3 hours or until gelatin is firm.
11

Use foil handles to remove dessert from pan; discard foil.
12

Top dessert with COOL WHIP.