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Ingredients
- 2 (29 oz.) boxes lemon pudding (not instant)
- 2 angel food cakes
Method
- Use the whole egg and prepare pudding as directed on box.
- Tear angel food cakes in 1-inch pieces.
- Alternate with pudding (layer cakes, then layer pudding) in cake pan.
- Put in refrigerator for several hours.
- Invert cake in plate after chilling and ice with Cool Whip.