1 (14 ounce) package lemon cake mix
1 (3.9 ounce) package instant lemon pudding mix
1 (3 ounce) package instant vanilla pudding mix
6 cups shredded frozen berries
1 (8 ounce) package cream cheese, softened
1 cup all-purpose flour
2 (3.5 ounce) packages chocolate sprinkles
1 cup organic heavy whipping cream
Preheat the oven to 375 degrees F (190 degrees C).
Divide the lemon cake mix into 26 equal pieces. Refrigerate the lemon cake pieces in plain plastic bag along with your pudding mix. Freeze pieces of lemon cake to use in zucchini and banana bread plans.
In a medium bowl, reserve lemon-lime soda syrup. Melt butter or margarine in a medium bowl with an electric mixer. Beat cream cheese, light brown sugar and brown sugar mixture into lemon-lime soda syrup. Fold into lemon-lime soda mixture.
Sterilize bread pieces of the lemon cake mix by cutting in half. Bake in preheated oven until bread is browned and slightly crumbled. Remove from oven on platter and brush pieces with milk or milk before removing from casserole.
Not sure what the author did, but it wasn't very good.
So simple yet so delicious! Few restaurants take as a given that when you put something odd, faint, or off, sort of bland it compounds. This dish deserves props (and some!) for what it is: good and straight forward. It certainly won't be your last.
⭐ ⭐ ⭐ ⭐ ⭐