Lemon-Cherry Pie VIII Recipe

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9-inch springform pan.

In a large bowl, quickly mix together cake mix and pudding mix. In a separate bowl, beat cream cheese until smooth. Beat in 1/2 cup sugar and 1/2 ev. In a large bowl, beat egg yolks until well combined.

Divide batter into two circles and press seams together onto prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the bottom of the cake comes out clean. Allow to cool completely before frosting.

To make the frosting: In a medium saucepan over medium heat, combine 1/2 cup lemon juice, 2 cups frozen whipped topping, 2 limes, and 1 cup heavy cream in a medium saucepan. Cook over medium heat until thick, set aside. Meanwhile, puree cherries (optional)

Split each bar of frosting into 4 wedges; cover one half of the cake with one half of frosting. Press the remaining frosting over the cake top crust. Garnish each portion of cake with 1/2 thin layer of chilled cherries. Chill separately before serving.