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Lemon Ice Box Recipe

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This recipe for Lemon Ice Box, by , is from Cheryl & Mark Reid, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, October 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Angel Food Cake (any Brand) not iced
Sheriffs Lemon Pie Filling (as directed)
(Use 1/3 or 1/4 less water, don't want it too runny)
1 tbsp butter, 1 tbsp sugar
Cool Whip or dream whip or nutriwhip - (whatever you want to use)

Directions:
Directions:
After baking Angel Cake, cool and cut in three layers.
Lemon Pie Filling as directed, but use 1/3 or 1/4 less water as you don't want it too runny. Stir until bubbles come (4 or 5 bubbles) take off stove add the butter and sugar. Must be cool (out of fridge)
Stir till smooth.
Fold cool whip (or whatever type you want - dream whip, nutriwhip, coolwhip) into cooled lemon until even. Use 2/3 or 1/2 of cool whip, depending on cake size.
Put between layers, top and sides. Can put lemon zester pieces on top or some sort of decoration or nothing. Must be kept in the fridge

Number Of Servings:
Number Of Servings:
6 to 8 servings
Personal Notes:
Personal Notes:
Great for the summer time. Light dessert not heavy or sweet.

 

 

 

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