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Lemon Flan Cake
Lemon Flan Cake

Lemon Flan Cake

3 Hr(s) 20 Min(s)
20 Min(s) Prep
3 Hr(s) Cook
We were delighted with how lemony fresh tasting this dessert was. It fits in perfectly with summer celebrations.
What You Need
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12 servings
Original recipe yields 12 servings
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
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Let's Make It
1
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.
2
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.
3
Refrigerate 3 hours or until gelatin is firm. Use foil handles to remove dessert from pan; discard foil. Top dessert with COOL WHIP.
Kitchen Tips
Tip 1
Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
Tip 2
Substitute
Prepare using JELL-O Strawberry Flavor Gelatin.
Nutrition
Calories
280
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 11g
55%
Trans Fat 0.5g
Cholesterol 105mg
35%
Sodium 290mg
13%
Total Carbohydrates 25g
9%
Dietary Fibers 0g
Sugars 21g
42%
Protein 5g
10%
Vitamin A
15%
Vitamin C
0%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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