Lemon Crunch Cake

1 lemon cake mix
1 3.4 oz. pkg of instant lemon pudding

Follow the directions

On the cake mix, plus adding the pudding powder. Mix until combined and pour half into each of your well greased, 9 inch round cake pans. Bake according to package suggestions and then leave to cool for at least 30 minutes.

For the FILLING you will need:

1 3.4 oz. package lemon pudding
1 cup milk
lg package of lemon sandwich cookies (Oreos or store brand) you will need about 10 cookies for the filling

In a bowl combine pudding and milk, mix until smooth and combined. Stir in about 10 cookies, crunched up into chunks. Or you can put them on top of the filling.

For the FROSTING you will need:

1 stick of softened butter
1 lb. confectioners sugar, powdered or icing sugar
1 tsp lemon juice

Preparation :

Mix until combined and then set on medium speed of your stand or hand mixer and let it rip for about 3-5 minutes.

Take the rest of your lemon sandwich cookies and place into your food processor and process until they are fine crumbs. You can also place them in a sandwich bag and use a rolling pin to get them into fine crumbs. You want FINE crumbs, trust me.



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