Reviewed: Jul. 9, 2006

The prefect mix of sweet and tart. Everything turned out perfect except the icing. I used cool whip as many reveiwers suggested, but when i mixed in the lemonade it got a little too soupy. I managed to salvage tho, and it tasted delish! I folded fresh raspberries from my garden into the ice cream for a little extra punch, and they were a lovely addition. I'll make this again.

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PRETTYLIZY

Cooking Level: Intermediate

Living In: Amherstburg, Ontario, Canada

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Reviewed: Jan. 17, 2006

Most reviewers rated this as a great summertime cake, but I just made it for my birthday & think it would work cute as a valentine's day cake too. I made half a cake mix into a one-layer heart shaped pan (the rest I used for cup cakes.) Then I mixed the quart of softened ice cream, lemonade and red food coloring with a beater and spread it on top of the cake. I almost stopped here because the swirled ice cream was so pretty. But I had a small container of cool whip, so I beat that with the rest of the lemonade and spread that on top. (It looked like the lemonade would curddle the cool whip, but I beat it with a beater & it came out fine). I frosted the cake with that & added red sprinkles on top. This came out more of an ice-ream cake since it only had one layer of cake. Someone who is used to buying ice-cream cakes at the ice-cream store said, "You made this?" It was so easy my 5 year old grandson helped me do most of it. And it turned out pretty too.

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1DRIFTER

Home Town: Stillwater, Minnesota, USA

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 4, 2004

I saw this recipe over two years ago at this site and could not wait to try it. I finally got the chance at a dinner party. I served it in souffle dishes for that personal touch. It was like woah!

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Qumenseed

Cooking Level: Expert

Living In: College Park, Georgia, USA

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Reviewed: Jan. 20, 2004

A good change & great treat in the summer

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FOXFORWARDING

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Oakville, Ontario, Canada

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Reviewed: Sep. 7, 2003

Very good and FANCY looking. I probably added too much extra lemonade concentrate, because it was quite TART! But really easy considering only 3-step process. I used Cool Whip, which was PERFECT. I don't know why you'd want to make it more difficult by doing whipping cream mix. Cool Whip keeps it a clean, fresh taste. YUM!

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ANNAMAC

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

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Reviewed: Jul. 18, 2003

Made this wonderful cake as a "cool" dessert for the 4th of July and everyone loved it! I did as some others...used a large can of lemonade mix and cool-whip to speed up the process. Next time I'll add a bit of lemon extract to the whipped topping to add a little bit of extra "tang". Thanks for sharing Mona!

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BIZZYSMOM

Cooking Level: Expert

Home Town: Carmichaels, Pennsylvania, USA

Living In: Suwanee, Georgia, USA

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Reviewed: Apr. 23, 2003

What a delightful cake on a hot day! :-))))))) A+++++++

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REBEKAH39

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Reviewed: Apr. 23, 2003

It was ok. it turned out moist, but the glaze was not that good, too sweet

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DALYNSMOM

Cooking Level: Expert

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Reviewed: Sep. 20, 2002

Overall very tasty and refreshing on a hot day. I used frozen whipped topping instead of whipping cream for the outside layer. I used food coloring on the filling and the outside for a nice "pink lemonade" cake.

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SARADAY

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Reviewed: Aug. 1, 2002

Excellent summertime cake! I won 1st place in a dessert contest with this one. Added some thin slices of lemon on top with a maraschino cherry! Excellent!!!!!

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STEPHENE5

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Reviewed: Jul. 7, 2002

Taste wonderfull. Everyone loved it!!! I have never had so many complements. Everyone wanted seconds!

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darby

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Reviewed: Jul. 2, 2002

I made this cake for our recent block party and everyone loved it!!! I used a 12 oz. can of lemonade concentrate to make it more lemony, and substituted Cool Whip for the whipping cream and sugar as suggested by one of the other reviewers. Try this one! You'll be happy you did!

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CHWATKINS

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Reviewed: Aug. 3, 2001

This turned out great... i had many people ask for recipe... i used a larger can of lemonade frozen concentrate and a dash of lemon juice to give it a stronger lemon flavor.. it was very simple... but prepare night before so it freezes well.

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TMVILA

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Reviewed: Jul. 9, 2000

This cake had nice presentation and the ice cream filling(layer) was absolutely delightful. My family didn't care for the real whipped topping frosting and said that they would have prefered "cool whip" or something sweeter. Also real whip topping tends to leave a film on the roof of your mouth and they didn't care for that.

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