lemon icebox cake

 Ingredients

• 18.25 oz pkg lemon cake mix
• 2 (14 oz) cans sweetened condensed milk
• 1/2 cup fresh lemon juice
• lemon zest from half a lemon
• 12 oz frozen whipped topping, thawed

Instructions

1. Bake cake according to package directions in 2 cake pans. Cool. 
2. When cool, slice each layer in half horizontally, making 4 layers.
3. In a medium mixing bowl, combine sweetened condensed milk, lemon juice and lemon zest. Reserve half of mixture and set aside.
4. Using half of the lemon milk mixture, pour between each cake layer. 
5. Gently fold the whipped topping onto reserved lemon milk mixture. Using this as frosting, frost the entire cake. 
6. Chill overnight in the refrigerator before serving.