Miss Linda's Lemon Icebox Cake

So easy for so much deliciousness! This is especially refreshing during the worst of our southern summers. Don't get this too far from the refrigerator, though- the icing melts easily. The original recipe, from my mom's former co-worker, recommends using Duncan Hines cake mix.

• Ready In: 55 mins
• Serves: 12
• Yields: 10 slices

Ingredients

• 1 (18 ounce) box  lemon cake mix
• 3  eggs (or as called for by your cake mix)
• 1⁄3 cup  oil (or as called for by your cake mix)
• 1 1⁄3 cups water (or as called for by your cake mix)
• 2 (14 ounce) cans sweetened condensed milk
• 3⁄4 cup fresh lemon juice
• 8  ounces Cool Whip

Directions

1. Prepare and bake cake mix according to package directions for a 2-layer cake.
2. In a separate bowl, mix condensed milk and lemon juice to make lemon filling. Reserve 1 cup of filling.
3. Cool and split the two cake layers. Fill with lemon filling.
4. Gently combine Cool Whip and reserved cup of lemon filling. Frost top and sides of cake.
5. Keep refrigerated.