2 lbs ricotta cheese
1 c sugar
1 tsp vanilla extract
1 (5.1oz) bx of instant vanilla pudding (you can use Lemon for extra lemony flavor)
1 c cold milk
8 oz Cool Whip
In another bowl using mixer, beat together ricotta batter ingredients until smooth.
Now pour cake batter into prepared pan and spread evenly.
Carefully spoon ricotta batter over cake batter and gently spread to cover entire cake batter surface.
Bake the cake @350º for about an hour. Don't worry if top cracks, you will cover it with icing.
Allow cake to cool completely and make your frosting. Stir pudding mix and milk together until combined then gently fold in Cool Whip. Spread frosting over cooled cake and refrigerate at least 6 hours or overnight.
Just imagine chocolate cake and chocolate pudding in place of lemon or even strawberry cake and pudding? Lots of ways to change it to fit your family.
*On a side note: It's hard to see the layers it forms because the lemon colors are so light but, if you use chocolate flavors, the chocolate and ricotta layers show up so pretty.