1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant lemon pudding mix
1 (3 ounce) package orange flavored Jell-O
1 (3 ounce) package lemon flavored Jell-O mix
1 (1 ounce) package orange flavored Jell-O
1 (2 ounce) can sliced peaches, drained
4 (3 ounce) packages cream cheese, softened
1 cup vegetable oil
3 eggs
1 (8 ounce) can sliced peaches, drained
3 tablespoons lemon juice
1 (8 ounce) package frozen whipped topping, thawed
4 tablespoons lemon juice
1 (4 ounce) can sliced peaches, drained
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In a large bowl, stir together cake mix and lemon pudding mix. Make a well in the center and pour in lemon flavored gelatin and lemon juice. Beat on low speed until blended. Beat on medium speed until thickened. Stir in peaches. Pour mixture into prepared pans.
Bake in preheated oven for 25 to 35 minutes, or until toothpick inserted in center comes out clean. Cool in pan on rack for 10 minutes, then turn out onto a wire rack.
To make lemon topping: In a small saucepan, mix lemon juice, peach juice and lemon juice. Stir over low heat. Bring juice to a light, and slowly pour over cake, stirring constantly.
To make lemon sherbet: Scoop 1/2 cup sherbet into a shallow glass, and beat on medium speed until mixture is smooth. Pour into prepared cake pan.
In a small bowl, beat cream cheese and oil into whipped topping, and beat on medium speed until smooth. Fold whipped topping into lemon sherbet. Spread over cake and sprinkle peaches over sherbet.
Looks & tastes gourmet, but is so easy! I followed the recipe exactly and added fresh garlic,but didn'tional about how many cloves per inch? I found this helpful in trying to find garlic powder. 3 cloves per inch is perfect for me!
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