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Summery Raspberry Lemon Cream Cake


Ingredients:
Directions:
Bake a lemon cake mix in a 9 x 13 pan according to package directions. While cake is still warm, poke holes in the top with the handle of a wooden spoon or a large fork. Sprinkle on top of the cake: 1/2 cup Savannah Southern Raspberry Mix Let the cake cool. Blend well together the following: One 8-oz of softened cream cheese 1 can condensed sweetened milk 1 cup Savannah Southern Raspberry Mix Ice the top of the cooled cake with the above mixture, then spread on top of the mixture: One 8-oz carton thawed Cool Whip Garnish top of cake with fresh raspberries and curls of lemon zest. Refridgerate for 4 hours before serving.
 
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