1 (12 ounce) package frozen whipped topping, thawed
2 (3 ounce) packages instant pancake mix
2 cups water
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 egg
1 tablespoon lemon juice
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups or shallow pans with nonstick cooking spray.
In a large bowl, mix together whipped topping, pancake mix, water and cream cheese until well blended. Stir in sour cream and egg. Mix until smooth and pour mixture into prepared pans.
Bake in preheated oven for 30 minutes, until golden brown. Cool at room temperature for 10 minutes. Frost with lemon zest.
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