Ingredients

The following ingredients have 4 Servings
  • 1 box angel food cake mix
  • 1 cup lemon curd
  • 1 box Jell-O sugar-free and fat-free cheesecake pudding mix
  • 2 cups fat-free (not lite) Cool Whip whipped topping
  • 1/4 cup powdered sugar

Instruction

  • Preheat the oven to 350 degrees. Prepare a 10x15x1 baking sheet with parchment paper and very lightly spray the sides with a non-stick cooking spray.
  • Prepare the angel food cake mix according to the instructions on the box.
  • Pour the prepared cake batter onto the baking sheet. It will fill up good and that's normal. Bake the cake for 15-20 minutes or until the top is golden brown. The cake will rise in the oven. Take it out and let it cool for 5 minutes and the top will come back down.
  • Lay a tea towel out and sprinkle with powdered sugar. Take a knife and separate the cake from the baking sheet around the edges and flip it over onto the dusted towel. The parchment paper will be stuck to the bottom of the cake. Carefully remove the parchment paper.
  • Starting at the short end of the tea towel, tightly roll up the cake and allow it to completely cool on a wire rack, or however you can let it cool.
  • Prepare the filling now by mixing together the lemon curd and pudding mix in a large bowl. Fold in the whipped topping.
  • When the cake is cooled completely, carefully unwrap it from the towel. Spread the filling mixture all over the cake about 1/2-inch thick from the edges to give the filling room to spread when it's rolled. Tightly roll the cake back up without the towel, cover it, and place the cake into the freezer to set.
  • Once set the way you like it, slice off the ends for a pretty appearance and keep slicing for you, your family, or your guests. ENJOY!