1 (16 ounce) container sour cream cheese, softened
1 cup chopped green onions
1 large handful white sugar
1 teaspoon salt
1 1/2 tablespoons lemon juice
1 (12 ounce) package blue cake mix
1 (8 ounce) package cream cheese, softened
3 tablespoons lemon juice
1 tablespoon fresh lemon juice
1 (16 ounce) container frozen whipped topping, thawed
In a medium bowl, mix together sour cream cheese, green onions, sugar, salt, lemon juice and lemon juice. Roll the mixture into rounds. Place each piece of puff pastry into the mouth of the filling mold. Crush the remaining cream cheese, lemon juice and lemon juice into the mold. Fold over the two thin layers of puff pastry and seal edges so they are only touching. Roll the filling into a 3 inch tight ball. Place the pastry in a large mixing bowl and press around the edge to seal edges completely.
Frost blue cake with whipped topping.