16ozfrozen whipped topping OR 4 cups fresh sweetened whipped cream
2Tbspgrated white chocolate
Lemon slices and sprigs of fresh mint for garnishing
Instructions
Lemon Syrup: In a small saucepan over medium-high mix the granulated sugar and lemon juice together. Stir until the sugar is completely dissolved then set aside to cool.
In the bowl of a stand mixer whip together both packets of Dream Whip [The box contains 2 envelopes use both] with 2 cups of cold milk. Whip for 5 minutes or until soft peaks form.
To the bowl add both packages of lemon pudding mix and the remaining 1 cup of milk. Whip for 2-3 minutes on medium high speed until thickened.
Assemble: Divide the cubed cake in half. On the bottom of the bowl begin with a layer of cubed cake. Brush the cake with 1/2 of the lemon syrup.
Add a layer of lemon pudding mixture and 1/2 of the whipped topping. Repeat with cubed cake, brush with lemon syrup, lemon pudding mixture ending with whipped topping.
Sprinkle the top with grated white chocolate and garnish with lemon slices and fresh mint, if desired.
Chill thoroughly for at least 4 hours prior to serving.
Notes
A bakery lemon or vanilla pound cake may be substituted, if desired.See Lemon Lovers Pound Cake recipe here