Lemon Lime Refrigerator Sheet Cake Food

LEMON - LIME REFRIGERATOR SHEET CAKE 1960

Steps:

• Prepare cake according to boxed instructions in a 9 x 13 cake pan.
• Remove when done and poke holes with the end of a wooden spoon or meat fork.
• Dissolve lime jello with 3/4 cup hot water and then 1/2 cup cold water.
• Refrigerate jello just until lightly syrupy.
• Drizzle syrupy jello into the holes in cake and then all over top, concentrating on the holes first.
• Whip pudding mix, dream whip and the milk together with vanilla until thick.for about five minutes.
• Spread all over cake, and place in refrigerator, keep chilled until serving.
• Just a note:.
• I do remove from fridge and serve almost at room temperature. Note that if left on table for an hour or so does not harm it. Just place in fridge for long periods of time.

LEMON SHEET CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, add the 4 eggs; beat for at least 30 seconds.
• Add the lemon cake mix, mix until incorporated.
• Add the can of lemon pie filling; mix until blended well.
• Spread into a greased 15x10x1-inch baking pan.
• Bake for 20 minutes.
• Cool before frosting.
• In a small mixing bowl, beat cream cheese, butter and confectioners' sugar until smooth (do not add milk).
• Stir in vanilla extract.
• Spread over cake; then refrigerate until frosting hardens up abit.
• Note: This recipe originally calls for (16 oz.) of a canned lemon pie filling, but I used a (22 oz.) can for the recipe.

NO-BAKE LIME REFRIGERATOR CAKE

Steps:

• Blend the two types of milk with the lime juice until well combined.
• In a bottom of 9-inch round baking dish (or other shape of similar volume), place a layer of cookies. Cover as much of the bottom of the dish as you can. (You may need to break some of the cookies and use little pieces to fit between the whole cookies.).
• Pour about one fifth of the milk/juice mixture over the cookies and spread evenly.
• Repeat layers of cookies and milk mixture until ingredients run out. Have the top layer be milk mixture.
• Cover and refrigerate several hours or overnight. The liquid will be absorbed by the cookies, leaving layers of softened cookies interspersed with creamy sweet goodness.
• When ready to serve, cut into wedges or squares. If desired, top with fresh or canned fruit. (Fresh black raspberries are my favorite for this.).

STRAWBERRY STRIPE REFRIGERATOR CAKE

Steps:

• For cake:.
• Preheat oven to 350 degrees. Grease and flour pan 13 x 9 x 2 inch.
• Prepare, bake and cool following package directions.
• Poke holes 1 inch apart in top of cake using handle of wooden spoon.
• Puree thawed strawberries with juice in blender or food processor.
• Spoon evenly over top of cake, allowing mixture to soak into holes.
• Topping:.
• Combine pudding mix and milk in large bowl.
• Stir until smooth.
• Fold in whipped cream.
• Spread over cake.
• Decorate with fresh strawberries, if desired.

LEMON-LIME REFRIGERATOR SHEET CAKE

Steps:

• 1. Topping - 1 envelope whipped topping mix (Dream Whip) (2 cup size) 1 pkg Lemon Instant Pudding Mix ( 3 3/4 oz) 1 1/2 cup cold milk
• 2. Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temp. Mix and bake cake, as directed on box, in a 13x9x2" pan. Cool 20-25 minutes. Poke deep holes thru top of warm cake (still in pan) with fork. Slowly pour gelitin mixture into holes. Refrigerate cake while preparing topping. TOPPING: In a chilled (best in a stainless steel bowl)deep bowl blend and whip topping mix, instant pudding and cold milk till stiff (3-8 minutes). Immediately frost cake. Cake may be stored in refrigerator and served chilled. Frosted cake may be frozen. It gets better the longer it stays in the refrigerator