In the Kitchen: Lemon Ice Box Cake

I was in the mood for something different. Normally if it isn't pumpkin flavored or chocolate a dessert just isn't worth the calories to me. I read about this recipe from a fellow blogger Mrs. Southern Belle and bookmarked it as a potential potluck dessert for summer. I kept thinking about it and finally I decided to give it a try for myself (and a few friends).

 It was amazing! I wouldn't hesitate to make it again!

 lemon cake mix
1 can sweetened condensed milk (I used nonfat)
1/2 cup fresh lemon juice
1/2 cup sour cream (I used nonfat)
8 oz container of cool whip
lemon zest

 Mix cake according to directions divide into cake rounds (mine for 9 inch). Bake according to directions. Mix condensed milk, sour cream, lemon zest, and lemon juice for the filling. When rounds are cool spread half the filling over one round and top with the other. In another bowl fold the remaining filling into the cool whip and frost the rest of the cake. Cake is best when chilled for at least one hour.