1 (18.25 ounce) package whipped cream frosting
120 chocolate cherry cookies, chopped
1 1/2 tablespoons lemon juice
1 1/2 tablespoons orange juice
2 eggs
1 teaspoon vanilla extract
1 1/2 cups cake flour
1 cup vegetable oil
6 cups sugar-free lemon juice chocolate syrup
1 cup lemon juice pie filling
1 dash lemon zest
2 lemon jell-off
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 10 inch round cake pans.
In a large bowl, beat whipped cream until stiff peaks form. Mix in chocolate cherries. Stir in lemon juice, orange juice, eggs, lemon rind, lemon juice pie filling, lemon zest and lemon jell-off. Fold over into whipped cream mixture. Spread on top of cake pans.
Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan on wire rack.
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