It’s almost Easter! During Holy Week, I am always so overcome with unworthiness of the sacrifice Christ made for me. I hope that you are taking time to reflect on the gravity of what Easter means, that everyone on earth has the opportunity for forgiveness and salvation through the shed blood Jesus. His grace is so amazing!
I love that Easter is in late April this year, which means that the flowers have had time to bloom and the weather is warming up some more. Springtime in the South is so beautiful with all the dogwoods, azaleas, cherry blossoms and pear trees. It is the perfect time of year to enjoy a light, lemony dessert! If you’re having a family get-together on Easter Sunday, this would make the perfect dessert.
My favorite thing about this recipe is the frosting! It’s SO light and fluffy! It has the consistency of cool whip, but the lemon pudding mix in it gives such a great flavor! When I served this, all anyone could talk about was the frosting. The cake is delicious too though, with it’s subtle lemon flavor in the moist white cake. If you have a homemade white cake recipe, feel free to use it! I used a boxed mix for the sake of time.
- 2 round white cake layers (9 inch), cooled in pans (you can use a boxed cake mix or your own recipe)
- 2 cups boiling water
- 1 pkg. (6 oz.) JELL-O Lemon Flavor Gelatin
- 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
- 1 cup cold milk
- 3 cups thawed Cool Whip Whipped Topping (Lite is fine)
- Pierce cakes with large fork at 1/2-inch intervals.
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
- Beat pudding mix and milk in large bowl with whisk 2 min.; stir in Cool Whip. Dip 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate 1 hour.
- Garnish with lemon slices