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Lemon Flan Cake

Lemon Flan Cake
The recipe Lemon Flan Cake is ready in approximately 3 hours and 20 minutes and is definitely a great gluten free option for lovers of European food. One serving contains 156 calories, 3g of protein, and 9g of fat. This recipe serves 20. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have cool whip whipped topping, water, milk, and a few other ingredients on hand, you can make it.

Instructions

1
Line 9-inch round pan with foil, with ends of foil extending over side. Spray with cooking spray.
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Cooking SprayCooking Spray
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Aluminum FoilAluminum Foil
Frying PanFrying Pan
2
Cut cake into 1/2-inch-thick slices; arrange on bottom and up side of prepared pan to form even layer, cutting slices as needed to fill in gaps.
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Frying PanFrying Pan
3
Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour into blender.
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Gelatin Dessert MixGelatin Dessert Mix
WaterWater
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BlenderBlender
4
Add cream cheese, milk and sugar; blend until smooth. Stir in lemon zest.
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Cream CheeseCream Cheese
Lemon ZestLemon Zest
SugarSugar
MilkMilk
5
Pour over cake in pan.
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Frying PanFrying Pan
6
Refrigerate 3 hours or until gelatin is firm. Use foil handles to remove dessert from pan; discard foil. Top dessert with COOL WHIP.
Ingredients you will need
GelatinGelatin
Equipment you will use
Aluminum FoilAluminum Foil
Frying PanFrying Pan
DifficultyExpert
Ready In3 hrs, 20 m.
Servings20
Health Score1
Gluten Free
CuisinesSpanishEuropean
DietsGluten Free
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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