4 (3 ounce) packages instant lemon cake mix
2 cups milk
2 tablespoons cornstarch
3 tablespoons orange zest
1 tablespoon vanilla extract
2 eggs
In a medium bowl whisk together the 2 cups milk, cornstarch, orange zest, vanilla extract and eggs until smooth. Cover, and refrigerate until serving time. Remove from refrigerator and allow to slightly thicken. Serve chilled.