Lemoncello Cream Torte

FOR THE CAKE:
1 box (2-layer size) yellow cake mix


Bake in a springform pan. Let cool, then slice into 3 layers. (If you want
it to look like the C.F.'s, slice it into 2 layers, and use ladyfingers for
the middle layer).

Optional: ...I think I used lemon and sugar water to soak them in ...sorry girls I didn't use the real stuff!!

FOR THE LEMONCELLO CREME:

1 (3 ounce) package sugar-free lemon gelatin
1 cup boiling water
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 (13 ounce) can (evaporated milk), whipped **


Dissolve gelatin in water. Chill until thick, but not set.

Cream cheese and vanilla extract together. Blend in gelatin.

Whip chilled milnot and fold into the gelatin mixture.

HERE'S THE FUN PART:
Put a layer of cake back into the bottom of the springform pan.

Pour about a half inch (or just a little more) of the lemon creme mixture
over the top of this layer.

Layer either the next layer of cake or the ladyfingers. if you're using
ladyfingers for the more authentic C.F. look, just arrange them in a circle
in the middle of the cake.

Pour in more of the lemon creme mixture (the same amount as before).

Place the last cake layer on top.

The cake will have to set for a few hours in the fridge.

FOR THE FROSTING: I just mixed a little lemon juice and water with powdered
sugar to a thick pouring consistency, and spread it on the cake.


FOR THE CRUNCH TOPPING: I coarsely chopped (beat with a rolling pin in a
ziplock bag) some "nilla" wafers, then covered the cake with the cookie
pieces. I had some frosting left over, so I thinned it with a little water
(to a glaze consistency), and drizzled it on top of the cake.

Keep it refrigerated.