lumicero/recipes-ing2inst huggingface dataset:
Title: Blueberry "Cheesecake" Pudding (diet)
Ingredients:
- 6 blueberries
- 2 cornstarch
- 4 -6 Splenda sugar substitute
- 1 sugar-free instant pudding mix
- 125 low-fat cream cheese
- 1 1/2 skim milk
- water
Instructions:
1. Mix the cornstarch with enough of the water to form a thin paste.
2. Put the blueberries and 1 tablespoon water in a stain-proof pot and cover.
3. Heat over medium heat until boiling.
4. Add the cornstarch paste by teaspoonfuls, stirring throughly after each addition.
5. Add only enough to thicken the blueberries to a pie-filling like consistency.
6. Remove the blueberries from the heat.
7. Add the splenda 1 teaspoon at a time and stir throughly.
8. After several teaspoons taste the mixture and add more Spenda (or not) according to how sweet you like blueberries.
9. Divide the mixture evenly between 8 bowls.
10. Set aside or refrigerate until cool.
11. Mix the cream cheese and skim milk until well blended.
12. Add the dry vanilla pudding mix and beat until well blended.
13. Pour the pudding mixture evenly over the blueberries.
14. Refrigerate until cold and the pudding well set.
Title: Deep Butter Cake
Ingredients:
- 1 butter
- 1 1/2 sugar
- 2 1/2 powdered sugar
- 5 eggs
- 1 1/4 milk
- 2 3/4 flour
- 1 3/4 baking powder
- 1 vanilla extract
Instructions:
1. Beat egg whites until stiff.
2. Combine flour and baking powder.
3. Beat butter and egg yolks until thoroughly combined, add sugar and powdered sugar, beat on high until a lemon color.
4. About 5 minutes.
5. Add flour & milk alternately, beginning and ending with the flour.
6. Add the vanilla and fold in the egg whites.
7. Pour into greased and floured 9x13 cake pan.
8. Bake 300 degrees 1 hour.
9. Take out of oven and sprinkle with powdered sugar, cover with a dish towel until cool.
10. Do not over bake.
Title: Toasted Coconut Wafers
Ingredients:
- 1 butter
- 1 1/4 powdered sugar
- 1/2 vanilla extract
- 1/8 salt
- 1 all-purpose flour
- 2 1/4 coconut
- 1 coconut
- 1
- 1 1/2
Instructions:
1. In a large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add powdered sugar, almond extract, and salt; beat until combined. Beat in egg yolk. Beat in as much of the flour as you can with mixer. Stir in any remaining flour and 1 cup toasted coconut.
2. Divide dough in half. Shape each half into 8 inch roll. Brush rolls with egg white, then roll in 1 1/2 cups coconut to coat. Wrap rolls in plastic wrap or waxed paper. Chill for 4 to 24 hours.
3. Preheat oven to 375 degrees. Cut rolls into 1/4 inch slices. Place slices 1 inch apart on ungreased cookie sheet.
4. Bake for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to wire rack; cool.
Title: Basic White Cake
Ingredients:
- 4 milk
- 1 vanilla
- 2 1/2 cake flour
- 3 baking powder
- 4 salt
- 1 1/2 unsalted butter
- 3/4
- 12
Instructions:
1. Preheat oven to 350 degrees.
2. Grease two 9-inch x 1 1/2 inch cake plans line bottoms with parchment paper grease bottom and flour entire pan.
3. Prepare magic cake strips if using.
4. In a medium bowl lightly combine the egg whites, 1/4 cup milk, and vanilla, beat lightly with a fork to combine In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
5. Add the butter and remaining 3/4 cup milk.
6. Mix on low speed until the dry ingredients are moistened.
7. Beat for 90 seconds at medium speed to develop cake structure.
8. Stop mixer, scrape down the sides.
9. Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
10. Stop mixer, scrape down the sides and give it a final mix by hand.
11. Pour the batter in the prepared pans and smooth surface.
12. (Pans will be half full.) Bake 25 to 35 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
13. (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
14. Reinvert cakes so that tops are right side up.
15. Cool to room temperature and wrap tightly with plastic wrap.
Title: Baby's Southern Banana Pudding
Ingredients:
- 2 milk
- 1 sugar
- 2 flour
- 1/2 salt
- 1 vanilla
- 2 eggs
- 1 bananas
- 6 butter
- 1/4 cream of tartar
- 1/4 sugar
- 4
Instructions:
1. Cream egg yolks, butter, flour, sugar, salt and flavoring well over very low heat on the stovetop. Gradually add milk. Cook at medium temperature on stove until "thick enough". Stir frequently.
2. Make layer of bananas and wafers in bottom and up sides of an oven proof bowl or dish. Pour half of thickened pudding mixture over this.
3. Make a second layer of bananas and wafers. Pour remaining pudding over this.
4. Whisk 2 egg whites at high speed until frothy. Add cream of tartar. Add sugar 1 tablespoon at a time. Beat until peaks form. Spread on top of pudding mixture making peaks. Bake at 400 for 8-10 minutes.
5. Serve at room temperature or chilled.
Title: Starwberries With Chocolate Caramel Sauce
Ingredients:
- 1/4 sugar
- 1/2 bittersweet chocolate
- 2 salt
- 1/8 butter
- 1 strawberry
- 1
Instructions:
1. Cook sugar in a dry 1-quart heavy saucepan over moderately high heat, undisturbed, until it begins to melt, about 2 minute.
2. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 1-2 minute.
3. Remove from heat and carefully pour in cream - mixture will steam and bubble vigorously).
4. Once the bubbles subside, return pan to heat and cook, stirring constantly, until caramel has thickened and all sugar is dissolved.
5. Remove from heat, then add chocolate and salt and stir until chocolate is melted.
6. Add butter and stir until just melted.
7. Cool sauce slightly, then drizzle over strawberries.
Title: Pistachio Salad
Ingredients:
- 1 pistachio pudding mix
- 1 crushed pineapple
- 1 cottage cheese
- 1 Cool Whip
Instructions:
1. Mix pudding into crushed pineapple.
2. Add cottage cheese and cool whip.
3. Do not substitute other topping for cool whip.
4. Chill in refrigerator for 4 hours.
Title: Mandarin Orange Cake
Ingredients:
- 1 eggs
- 4 mandarin orange sections
- 1 vanilla instant pudding mix
- 1 crushed pineapple
- 1
Instructions:
1. Directions for cake as follows.
2. Mix all ingredients. (Do not use mixer.).
3. Spoon into three (8 inch) greased and floured cake pans.
4. Bake at 350 degrees for 15 minutes.
5. Directions for Icing as follows.
6. Mix ingredients for icing well.
7. Ice cake.
8. Keep cake in refrigerator until ready to serve.
Title: Cherry Pepsi Salad
Ingredients:
- 3/4 sugar
- 3/4 water
- 1 cherry pie filling
- 2 crushed pineapple
- 1
Instructions:
1. Bring sugar and water to a boil in a medium saucepan.
2. Add pie filling.
3. Add Jello and stir until dissolved.
4. Remove from heat and add Pepsi and pineapple (juice and all).
5. Pour in a 9x9 in pan.
6. Chill till thick.
Title: Vanilla-Whip Freeze
Ingredients:
- 5 graham crackers
- 6 butter
- 2 vanilla ice cream
- 3/4 Cool Whip
- 2
- 1
Instructions:
1. crush graham crackers and wafers together.
2. melt butter.
3. mix crackers and wafers with butter
4. press mixture to a 8 by 8 pan.
5. bake in oven at 350 degrees for 10 minute
6. let crust cool.
7. in a separate bowl combine ice-cream and cool whip together and mix until well combined and soft.
8. melt chocolate chip
9. pour ice-cream mix on top of crust then pour chocolate on top
10. note: the chocolate will not cover over all ice-cream, it should be swirled around.
Title: Apricot Cherry Trifle
Ingredients:
- 6 apricots
- 1 fresh lemon juice
- 2 vanilla extract
- 1/2 nonfat plain yogurt
- 1 bing cherry
- 2 1/2
- 1
Instructions:
1. Cook 1st 4 ingredients in a medium saucepan over low heat for about 10 min or until apricots start to release juices; remove from heat & set aside.
2. Lay cake slices on waxed paper; using a standard "rocks" glass, cut out 12 circles of cake.
3. When apricots are cool, puree in blender 2 min or until smooth; cover & refrigerate for 30 minute Add yogurt.
4. Place a few cherry halves on the bottom of the rocks glasses; spoon 2 T yogurt-apricot mixture over cherries. Cover w/a slice of cake; repeat twice. Top w/cherries & a drizzle of yogurt-apricot mixture.
Title: Baked Pumpkin Pudding
Ingredients:
- 1/2 egg substitute
- 2 pumpkin
- 3/4 canned pumpkin
- 1 sugar
- 1 ground cinnamon
- 1/2 honey
- 1/4 ground ginger
- 1 1/2 ground cloves
- 5 fat-free evaporated milk
Instructions:
1. Preheat oven to 425 degrees. In a medium mixing bowl, beat the egg substitute, pumpkin, sugar, honey and spices until blended. Slowly add milk and continue to blend. Pour into five eight ounce custard cups that is coated with nonstick cooking spray. Place in a 15 x 10 x 1 inch baking pan.
2. Bake pudding uncovered for 10 minutes. Reduce heat to 350 degrees and continue to bake for 30-35 minutes (until knife inserted near the center comes out clean). You can serve this dessert warm or cold. Garnish with a dollip of whip topping and a sprinkle of cinnamon. Keep in refrigerator.
Title: Hot Chocolate Cake
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 1 vanilla extract
- 3/4 butter
- 1 all-purpose flour
- 1 1/2 baking powder
- 1 1/2 salt
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. In a large bowl, beat together the eggs and sugar until very thick; the batter should fall from the beaters in a thick ribbon. Beat in the vanilla.
3. While you’re beating the eggs and sugar, heat the hot chocolate and butter in a small saucepan to just simmering. Add the hot chocolate mixture to the egg mixture in a slow, steady stream as you continue beating.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients into the wet ingredients, stirring until they’re just combined.
5. Pour the batter into a lightly greased 9 inch cake round. Bake for 50 minutes, or until the cake is a deep golden brown and starting to pull away from the sides of the pan. Remove the cake from the oven and cool it in the pan for 10-15 minutes. Run a knife around the sides of the pan.
Title: Honey-Soaked Cookies
Ingredients:
- 1 1/2 unsalted butter
- 1 sugar
- 2 3/4 baking powder
- 1/2 baking soda
- 2 flour
- 1 honey
- 4 water
- 1 walnuts
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Lightly grease 2 baking sheets.
3. In a large bowl beat the oil and butter until creamy.
4. Add 3/4 cup of sugar and continue beating until thoroughly combined.
5. Stir in the orange juice and zest, mixing well.
6. In a small bowl combine the baking powder, baking soda and 1 cup of the flour.
7. Slowly add the flour mixture to the oil mixture incorporating well.
8. Slowly stir in the remaining 3 cups flour, mixing well.
9. The dough should be able to hold its shape.
10. Shape by teaspoonfuls into ovals about 2 inches long and place on prepared baking sheets.
11. Bake for 15-20 minutes or until cookies are firm and just lightly browned.
12. Remove and cool on wire racks.
13. Meanwhile in a small saucepan boil together the honey, sugar and orange liquor.
14. Reduce heat to low.
15. While syrup is gently simmering dip the cookie in for a moment or two, making sure all sides are covered.
16. Remove with a slotted spoon and sprinkle immediately with the chopped walnuts.
17. Dry on a wire rack.
Title: Eggnog Muffins
Ingredients:
- 3 all-purpose flour
- 1/2 sugar
- 3 baking powder
- 1/2 salt
- 1/2 ground nutmeg
- 1 egg
- 1 3/4 golden raisin
- 1/2 pecans
- 1/2
Instructions:
1. In a large bowl combine first 5 ingredients.
2. In another bowl combine egg, eggnog and oil.
3. Stir into dry ingredients just until moistened.
4. Fold in raisins and pecans.
5. Fill greased or paper-lined muffin cups 2/3 full.
6. Bake at 350 degree for 20 to 25 minutes or until toothpick comes out clean.
7. Cool for 5 minutes before removing from pans to a wire rack.
Title: Rhubarb Cream Streusel Pie
Ingredients:
- 1 1/4 white sugar
- 1/4 white flour
- 3/4 sour cream
- 1 rhubarb
- 4 white flour
- 1/2 brown sugar
- 1/2 cinnamon
- 1/2 nutmeg
- 1/4 butter
Instructions:
1. Sufficient pastry for a 1-crust 10” pie (1.5L).
2. Line a pie plate with the pastry.
3. Preheat oven to 425°F (220°C).
4. To make the filling: place sugar, flour, sour cream, egg yolk and rhubarb in a large bowl. Mix thoroughly, then spoon into the pie shell.
5. To make the topping: mix the dry ingredients in a medium bowl, using a pastry blender, cut the butter into the mixture until it is crumbly.
6. Spoon evenly over the rhubarb mixture.
7. Bake for 15 minutes at 425F, then reduce heat to 350°F (180°C) and bake 30 minutes more or until the crumble top is golden and crisp, and the rhubarb is tender.
8. Serve warm or cold.
Title: Berry Vanilla Breakfast Cake
Ingredients:
- 2 1/2 flour
- 1 1/2 sugar
- 1/2 margarine
- 1 margarine
- 1 water
- 3 water
- 3 baking powder
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F Grease a 9 X 13-inch pan baking dish/pan. Set aside.
2. In large bowl, mix together flour, sugar, and 1/2 C margarine with an electric mixer. Set aside 1 cup of the mixture.
3. To the large bowl, add the 1 C of water and the water/oil/baking powder mixture and the vanilla extract. Beat well.
4. Pour mixture into the prepared pan.
5. Drop pie filling by spoonfuls over the top of the batter.
6. Cut 1 T margarine into the reserved cup of flour mixture until it resembles coarse crumbs. Sprinkle on top of pie filling.
7. Bake 1 hour or until a toothpick inserted into the center comes out clean.
Title: Banana Toffee Picnic Cake
Ingredients:
- 1 water
- 1/3 eggs
- 1/2 bananas
- 3
- 1
- 3
- 1
Instructions:
1. Heat oven to 350°F
2. Grease and flour a 13x9x2 inch pan.
3. Beat cake mix, water, oil, eggs and almond extract in large bowl with electric mixer on low speed 30 seconds.
4. Beat on medium speed 2 minutes.
5. Beat in bananas until smooth.
6. Stir in toffee chips.
7. Pour into pan.
8. Bake 35 to 40 minutes or until cake springs back when touched lightly in center; cool.
Title: Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1/2 peanut butter
- 1 egg
- 1 flour
- 1/4 salt
- 1/4 baking soda
Instructions:
1. Preheat oven to 350°F.
2. Cream butter in large bowl. Add sugars and mix well.
3. Add peanut butter to butter and sugars mix and mix well.
4. Mix in egg.
5. Combine remaining dry ingredients and blend into butter.
6. Bake 10-15 minutes on a lightly greased cookie sheet.
Title: Chocolate Chip Cookie Truffles
Ingredients:
- 16 1/2 cream cheese
- 3 vegetable shortening
- 6
- 1
Instructions:
1. Preheat oven to 350ºF (175ºC).
2. Prepare cookies following package directions; however, bake for 14 to 18 minutes until crisp and golden brown but not burnt. (Crisp cookies will make it easier to grind the cookies later.) Let cookies cool completely on wire racks.
3. Line baking sheet with wax paper.
4. Crumble cookies into food processor container; cover. Process until mixture resembles coarse meal. Add cream cheese; process until mixture begins to hold together. Mixture will be dark in color. (If smaller food processor is being used, half the cookies and half the cream cheese can be processed. Transfer mixture to medium bowl and then repeat with remaining cookies and cream cheese.).
5. Roll or scoop mixture into 1-inch balls and place on prepared baking sheet. Refrigerate for 1 hour.
6. Microwave morsels and vegetable shortening in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
7. Dip balls completely into melted chocolate with fork. Use side of bowl or shake gently to remove excess chocolate. Return to baking sheet; dust truffles with cocoa. Refrigerate for 30 minutes or until set. Store in tightly covered container in refrigerator.
8. Tips: If you do not have a food processor, the cooled, crisp cookies can be finely chopped with a knife, placed in bowl and then mixed with cream cheese. This will result in a less ground cookie truffle. To dust the truffles, place cocoa in a small, fine mesh strainer and tap over the dipped truffles.
Title: Tiffin
Ingredients:
- 4 unsalted butter
- 1/3 raisins
- 2 brandy
- 4 bittersweet chocolate
- 4 corn syrup
- 2 graham crackers
- 6 dried cherries
- 1/2 bittersweet chocolate
- 1/4 butter
- 3 1/2
- 2
Instructions:
1. Grease a 7-inch shallow square cake pan and line the base with parchment paper. Place the raisins and brandy in a bowl and let soak for about 30 minutes. Put the chocolate, butter and syrup in a pan and heat gently until melted.
2. Stir in graham crackers, almonds, cherries, raisins and brandy. Turn the mixture into the prepared pan and let cool. Cover and let chill in the refrigerator for 1 hour.
3. To make the topping: place the chocolate and butter in a small saucepan and set over a pan of gently simmering water until melted. Stir and pour over the cookie base. Let chill in the refrigerator for 8 hours or overnight. Cut into bars or squares to serve. For a decorative effect, use a fork to mark light wavy lines over the chocolate topping before leaving it to set in the refrigerator.
Title: Chocolate Mousse
Ingredients:
- 6 eggs
- 2 vanilla extract
- 1
Instructions:
1. Melt the chocolate chips in a double-boiler. Stir in the vanilla extract and milk and stir until smooth. Remove from the heat.
2. Add egg yolks to chocolate mix, one at a time. Stir after each addition until well mixed.
3. Beat egg whites until stiff but not dry.
4. Fold chocolate mixture carefully into egg whites, and stir gently until evenly mixed.
5. Chill for at least 4 hours.
Title: Chocolate Carrot Cake
Ingredients:
- 14 crushed pineapple
- 2 1/2 flour
- 1 1/2 sugar
- 3/4 baking soda
- 2 salt
- 1 cinnamon
- 1 nutmeg
- 1 eggs
- 1 vanilla
- 4 carrots
- 1
- 3
Instructions:
1. Preheat oven to 350°F.
2. Drain pineapple, reserving 1/2 cup juice and set pineapple aside.
3. Combine flour, sugar, cocoa, baking soda, salt, cinnamon, nutmeg, oil, eggs, reserved pineapple juice and vanilla in a large bowl.
4. Blend ingredients on low speed and beat 2 minutes on medium speed, scraping bowl occasionally.
5. Stir in carrots and reserved pineapple. Pour batter into a well greased 12 cup bundt pan.
6. Bake for 60 to 65 minutes or until done.
7. Cool for 10 minutes in pan; remove from pan and cool completely.
8. Can frost with cream cheese frosting, but it is good as it is.
Title: Zucchini (Or Carrot) Cake With Lemon Frosting
Ingredients:
- 2 1/4 buttermilk baking mix
- 2 zucchini
- 1/2 carrots
- 1 1/4 sugar
- 3/4 cinnamon
- 1/2 nutmeg
- 2 clove
- 1/4 butter
- 2 milk
- 1 eggs
- 2 raisins
- 1/4 powdered sugar
- 1/2 butter
- 2 lemon rind
- lemon juice
Instructions:
1. Heat oven to 350°F.
2. Grease and flour a 9 x 9-inch pan.
3. Blend all cake ingredients except raisins on low speed for 1/2 minute.
4. Beat on medium speed 2 minutes.
5. Stir in raisins.
6. Pour into pan.
7. Bake 35 to 40 minutes or until tests done.
8. For frosting, beat all frosting ingredients until smooth and fluffy.
9. Frost when cake is fully cooled.
10. Keep refrigerated.
Title: Peaches with Fruit Sauce
Ingredients:
- 1 frozen blueberries
- 1/3 apricot
- 1 water
- 1/3 vanilla beans
- 1 vanilla ice cream
- 1
- 2
- 3
- 2
Instructions:
1. Combine blueberries and grape fruit spread in container of an electric blender; cover and process until smooth.
2. Strain puree; discard skins.
3. Cover and chill.
4. Combine apricots and apricot fruit spread in container of electric blender; cover and process until smooth.
5. Strain puree; discard pulp.
6. Cover and chill.
7. Combine nectar, water, and vanilla beans in a nonstick skillet.
8. Bring to a boil; add peaches.
9. Cover, reduce heat, and simmer 10 minutes or until tender.
10. Let cool; cover and chill.
11. Remove peaches from liquid; arrange on serving plates.
12. Top each with about 1/3 cup ice cream.
13. Spoon purees around ice cream.
14. Serve immediately.
Title: Wheat Blondies
Ingredients:
- 1 brown sugar
- 4 butter
- 2 eggs
- 1 all-purpose flour
- 3/4 whole wheat flour
- 2 baking powder
- 1/2 salt
Instructions:
1. Preheat oven to 350 and spray a 13" x 9" pan.
2. Beat sugar, butter, and eggs.
3. Beat in flour, baking powder, and salt.
4. Spread evenly in pan.
5. Bake 15-20 minutes or until done.
Title: Best Banana Pudding
Ingredients:
- 3 milk
- 3 7/8 chocolate instant pudding
- 3 7/8 cheesecake flavor instant pudding and pie filling
- 3 7/8 French vanilla instant pudding
- 8 sour cream
- 16 Cool Whip
- 5 -6 bananas
- 1 white chocolate
Instructions:
1. Pour milk & pudding in large bowl. Whisk well.
2. Add sour cream. Mix well.
3. Gently fold in Cool Whip.
4. Alternate layers of Nilla Wafers, sliced bananas, and pudding mixture. After two layers, add a thin layer of nuts. Continue to layer Nilla Wafers, bananas and pudding.
5. Top with white chocolate shavings and remaining nuts.
Title: No Comparison Brownies
Ingredients:
- 1/4 butter
- 1 1/2 sugar
- 1 1/2 vanilla
- 2 eggs
- 3/4 flour
- 1/2 baking powder
- 1/4 salt
- 1/2
Instructions:
1. Preheat Oven to 350 degrees.
2. In a large bowl, mix sugar, melted butter, and vanilla.
3. Add in the eggs, one at a time.
4. Stir in flour, cocoa, baking powder, and salt. Combine well.
5. Spoon into greased 9" x 13" pan and bake for 30 minutes. Keep an eye on it since cooking times vary. Use an 8 x8 in pan for thicker brownies.
Title: Coconut Lemon Cake
Ingredients:
- 2 instant vanilla pudding
- 2 water
- 2 eggs
- 1 vanilla
- 8 butter
- 2 sugar
- 1 cornstarch
- 4 salt
- 1/2 water
- 4 cream cheese
- 1/2 sugar
- 1 1/2 Cool Whip
- 4 angel flake coconut
- 3/4
- 12
- 1 1/2
- 16
- 1
Instructions:
1. Preheat oven to 350
2. Mix all ingredients for cake;
3. Pour 2 heaping cups of batter into each of 4 round pans, sprayed with pam. (you can make cupcakes with leftover batter).
4. Bake 18-23 minutes at 350. Do not overcook.
5. Turn onto wax paper; and cover with cloth and gently press down on each layer to make them level. Leave covered with cloth and let cool completely.
6. Lemon Filling: Melt butter; blend in sugar, cornstarch and salt. Gradually stir in water. Cook, stirring constantly until mixture thickens. Mix egg yolks with lemonade. Stir small amount of hot mixture into egg mixture. Stir lemonade mixture into hot mixture; bring to a boil, stirring constantly. Cool completely.
7. Frosting: Mix cream cheese and sugar together (with mixer) until fluffy. Fold in Cool Whip.
8. On cake plate, put layers together with lemonade filling. Frost top and sides with frosting. Press angel flake coconut on sides and top of frosted cake.
9. (Keep refrigerated).