LEMON ICEBOX CAKE
2 (14-ounce) cans regular or fat-free sweetened condensed milk
1/2 cup lemon juice
1 box yellow cake mix
1 (8-ounce) container regular or fat-free nondairy whipped topping
Combine condensed milk and lemon juice, blending well. Refrigerate to chill. Meanwhile, prepare cake mix according to package directions, baking in two 9-inch layers. Cool completely, then split each layer into two layers. Fold 1/2 cup of milk/lemon mixture into whipped topping. To assemble cake, spread milk/lemon mixture between layers. Spread whipped topping on tops and sides of cake to cover. Refrigerate before serving.