LEMON FLAN CAKE

Lemon Flan Cake image

We were delighted with how lemony fresh tasting this dessert was. It fits in perfectly with summer celebrations.

Provided by My Food and Family

Categories Home

Time 3h20m

Yield 12 servings

Number Of Ingredients 8

Previous Next

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
1/2 cup thawed COOL WHIP Whipped Topping

Steps:

Line 9-inch round pan with foil, with ends of foil extending over side. Spray with cooking spray. 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.
Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour into blender. Add cream cheese, milk and sugar; blend until smooth. Stir in lemon zest. Pour over cake in pan.
Refrigerate 3 hours or until gelatin is firm. Use foil handles to remove dessert from pan; discard foil. Top dessert with COOL WHIP.

Nutrition Facts : Calories 280, Fat 18 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 290 mg, Carbohydrate 25 g, Fiber 0 g, Sugar 21 g, Protein 5 g