Easter Lamb Cake II Recipe

Ingredients

2 (18.25 ounce) packages white cake mix

1 (3.4 ounce) package instant vanilla pudding mix

1 (8 ounce) package cream cheese, softened

1 (8 ounce) container frozen whipped topping, thawed

1 (12 ounce) container frozen whipped topping, thawed

1 (8 ounce) container frozen whipped topping, thawed

1 (12 ounce) container frozen whipped topping, thawed

1 (8 ounce) container frozen whipped topping, thawed

1 (16 ounce) container frozen whipped topping, thawed

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.

In a large bowl, stir together the cake mix and pudding mix. Beat in the cream cheese and 1/8 of the frozen whipped topping. Fold in the remaining whipped topping. Spread evenly into the prepared pan.

Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool 10 minutes before frosting.

Comments

Jessica53214 writes:

⭐ ⭐ ⭐ ⭐ ⭐

One of the best eggs that I have ever made. It turned out perfect and was sooo easy! Perfect amount of filling and nothing bland. No sweet taste or spice. Just greek seasoning and a sticky texture. And oh so nice--ugh!

Easter Lamb Cake II Recipe

Ingredients

Directions

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