Lemon Flan Cake

• 1 pkg. (10.75 oz.) frozen pound cake, thawed
• 1 cup boiling water
• 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, cubed, softened
• 1/2 cup milk
• 1/4 cup sugar
• 1 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 1/2 cup thawed COOL WHIP Whipped Topping

1. Line 9-inch round pan with foil, with ends of foil extending over side.
2. Spray with cooking spray.
3. 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.
4. Add boiling water to gelatin mix; stir 2 min.
5. until completely dissolved.
6. Carefully pour into blender.
7. Add cream cheese, milk and sugar; blend until smooth.
8. Stir in lemon zest.
9. Pour over cake in pan.
10. Refrigerate 3 hours or until gelatin is firm.
11. Use foil handles to remove dessert from pan; discard foil.
12. Top dessert with COOL WHIP.

frozen pound cake, boiling water, gelatin, philadelphia cream cheese, milk, sugar, lemon zest, thawed cool

Taken from www.kraftrecipes.com/recipes/lemon-flan-cake-94110.aspx (may not work)