DIRECTIONS:
1 8-ounce package cream cheese, softened
1 14-ounce can Eagle Brand milk
1/3 C lemon juice
1 tsp vanilla
1 boxed white cake, prepared as directed on the box
Coconut
Whipped topping
INGREDIENTS:
In a large mixing bowl, beat cream cheese until fluffy. Beat in milk until smooth. Stir in lemon juice and vanilla. Spread over cool white cake; refrigerate until cool. Top with whipped topping and coconut.
