INGREDIENTS
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1 box lemon cake mix, prepared
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3-ounce box orange Jell-O
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1 1/2 cups boiling water
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Dickinson’s Lemon Curd or your favorite brand
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11-ounce can of mandarin oranges (in juice, not syrup)
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8-ounce tub Cool Whip or 1 cup whipping cream, whipped