Lemon Flan Cake

Ingredients

• 16 oz philadelphia cream cheese cubed softened
• 3 oz jell-o lemon flavor gelatin 
• 1 Tbsp lemon zest 
• 0.5 cup milk 
• 10.8 oz round cake frozen thawed
• 0.3 cup sugar 
• 1 cup water boiling
• 0.5 cup cool whip whipped topping thawed

Equipment

• frying pan
• blender
• aluminum foil

Directions

1. Line 9-inch round pan with foil, with ends of foil extending over side. Spray with cooking spray.
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.
3. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour into blender.
4. Add cream cheese, milk and sugar; blend until smooth. Stir in lemon zest.
5. Pour over cake in 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.