Bake according to the box mix directions.
- 1 pkg light cream cheese
- 1 container cool whip (any size you want)
- 1/4 c powdered sugar
Bring cream cheese and cool whip to room temperature. With a hand mixer, blend all three ingredients and cover the top of cake. I would recommend blending the powdered sugar and cream cheese with the mixer and then folding in the cool whip – this kept it “fluffy.”