1 8 oz Reduced-fat whipped topping thawed and divided
Directions
In a bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken; about 25 minutes. Place cake cubes in a 13 x 9 x 2 inch dish coated with nonstick cooking spray; set aside.
In a small mixing bowl, beat cream cheese until smooth. Beat in sugar, lemon juice and peel. Add gelatin mixture; beat until combined. Fold in 1 1/2 cups whipped topping. Spread over cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares and top with remaining whipped topping.
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