LEMONADE CREAM POKE CAKE

LEMONADE CREAM POKE CAKE 1 box lemon cake mix (plus ingredients listed on the box) ¾ cup frozen lemonade mix, undiluted 4 oz softened cream cheese 1 cup half-and-half cream -OR- whole milk 1 package lemon instant pudding mix (4-serving size) 8 oz tub of whipped topping Prepare cake as per box instructions using a 13 x 9-inch pan. Cool cake on a rack. Once cool, poke holes about 1-inch apart in the cake. Beat softened cream cheese until smooth. Slowly beat in the half-and-half. Blend in the lemonade mix. Add the pudding mix and beat for 1 minute. Pour pudding mixture on top of cake. Refrigerate until well chilled and pudding is set. Frost with whipped topping.