Ingredients

The following ingredients have 4 Servings
  • 1 18.25 ounce package lemon cake mix
  • 2 cups lemon pudding ( ( instant or cooked pie filling, canned pie filling, lemon curd))
  • 2 cups of broken lemon cream filled cookies
  • 1 8 ounce container frozen whipped topping (thawed)

Instruction

  • Bake the cake according to package directions for a 9x13 inch pan. Remove from the oven and poke small holes in the top ( making sure not to poke all the way through to the bottom.
  • Prepare the lemon instant pudding according to package instructions.  If you are using cooked lemon pie filling only use ONE egg yolk to prepare it. You don't want it too thick! You can even skip the egg yolk if wanted and just cook the pudding without if you want it more liquidy. Cook it until it thickens slightly. 
  • Slowly pour the lemon pudding or pie filling over the top of the warm cake, letting it sink into the holes in the cake. Take 1 cup of the cookies and sprinkle them over the top.
  • Let the cake now cool completely, then top with whipped topping. Decorate the top of the cake with some more lemon cookie chunks.
  • Refrigerate for an hour or two if you can then serve!