A yummy cake that is fun and easy to make
thanks to the convenience of packaged foods! This cake requires
at least 8 hours refrigeration, so plan ahead.
No-Bake Lemon
Mousse Cake
- Mousse Frosting and
Filling:
- 1 (14-ounce) can sweetened
condensed milk (not evaporated milk)
- 1 (6-ounce) can frozen
lemonade concentrate, thawed
- Several drops yellow food
color (optional)
- 1 (12-ounce) container
frozen whipped topping, thawed
-
- Cake:
- 1 (10.75-ounce) package
frozen pound cake
- Lightly grease or coat
an 8 or 9-inch springform pan with nonstick spray.
- For the Mousse: Place condenses milk, lemonade
and food color, if using, in a large bowl and mix well. Add a
heaping spoonful of whipped topping and stir until blended. Gently
fold in remaining whipped topping.
- Cut pound cake in half,
then cut each half in half. Continue until there are 16 slices.
Cut each slice in half diagonally to from 32 triangles. Fit half
the triangles over bottom of prepared springform pan to cover
almost completely.
- Reserve 2/3 cup mousse,
cover and refrigerate.
- Spread half of the remaining
mousse evenly on the bottom cake triangles layer. Top with another
layer with the remaining cake triangles and the remaining half
of the mousse. Cover and refrigerate for 8 hours or overnight.
(Can be made up to 3 days early.)
- About 2 hours before serving,
remove sides of pan and place cake, with the pan bottom, on a
serving plate. Frost sides of cake with the reserved 2/3 cup
mousse.
Makes 12 servings.
Nutritional Facts Per Serving:
336 cal, 4 g protein, 46 g carbohydrates, 0 g fiber, 15 g fat
(11 g saturate fat), 40 mg cholesterol, 143 mg sodium.
