Orange Creamsicle Cake

Here is once again a fabulously delicious recipe from someone I work with, my friend Pat Lilly.  She is always bringing in goodies to share in the faculty room.  Her Creamsicle Cake is one of the best desserts I have ever tasted and not only does it taste just like a Creamsicle ice cream bar, but it is LOWFAT! This is one dessert you do not have to feel guilty eating!

Ingredients:

* 1 box of White Cake Mix

* 12 oz of regular or diet Orange Soda

* 2 small boxes of cook and serve Vanilla Pudding (feel free to use sugar free if you want)

* 4 cups of Milk (I used 1% milk, but I would use 2% next time)

* 2 cans of Mandarin Oranges

* 1 Tub of Cool Whip

* The zest of 1 orange to sprinkle on the cake at the end

 Procedure:

* Mix dry cake mix with ONLY the 12 oz of Orange Soda and bake as directed on the box in a 9x13 pan. (I baked mine for 28 minutes on 350  and it came out perfect).  When done let completely cool.

~*~Note~*~ Cake does not rise as much as usual.

* While cake is baking, make the cook and serve Vanilla Pudding as directed on the box.

* When pudding is done, let completely cool. (I let mine cool in the fridge)

* Next, drain 2 cans of Mandarin Oranges and slice each one in half lengthwise.

* Spread the Mandarin Orange slices all over the cake.

* Spread the Vanilla Pudding over the top of the oranges.

* Last spread the Cool Whip over the top.

* For an added touch, top with the Zest of an Orange 

* Cover and let it stay in the refrigerator for at least 2 hours before serving.

ENJOY!