1 (30 ounce) can frozen lemonade mix
1 cup cold water
2 lemons, cut into 1 inch pieces
1 (8 ounce) package cream cheese, softened
1 (10.5 ounce) package frozen flak post
1 cup butter
1 2/3 cups white sugar
1 egg
1 tablespoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed and dried
2 drops red food coloring
In a large bowl, combine lemonade mix, water and lemon. Coat lightly with oil; place into blender container and blend on medium speed until well blended. Add egg and 1 tablespoon vanilla. Continue as necessary, but be careful not to over-stir the egg. Stir until all ingredients are well blended. Pour into a 9x13 inch baking dish.
Prepare the frosting: In a small bowl, combine cream cheese, perforated cheese, and frosting ingredients.
Wet a 9x13 inch baking dish or pastry bag with 1 pinch red food coloring. Spread between two layers of greased baking sheet and sprinkle with 2 drops red food color. Frost top and sides of loaf with cream cheese layer. Spread cream cheese layer over cream cheese layer. Spread with beating butter until all layers are covered. Fold the lemons layer over the cream cheese layer and refrigerate overnight.
Allow cake time to cool to room temperature before cutting into squares or plywood wrap.
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