Dissolve jello in hot water. Refrigerate until mixture thickens.
Spray 13 x 9 pan with non-stick cooking spray. Place torn pieces of cake in pan.
In another bowl, beat cream cheese until smooth. Beat in sugar, lemon juice and peel. Add jello mixture, beat until combined. Fold in 1/2 cup Cool Whip. Spread the rest over the cake.
Refrigerate at least 2 hours.
Originally Submitted
2/19/2011
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