Lemon Whippersnaps - cooking recipe

Ingredients

1 (18 1/2 oz.) lemon cake mix
2 1/4 c. Cool Whip, thawed
1 large egg
sifted powdered sugar

Preparation

Combine cake mix, Cool Whip and egg until thoroughly blended. Sift powdered sugar on waxed paper, then drop mixture by teaspoons into powdered sugar and roll to coat. Bake at 350\u00b0 for 10 to 15 minutes or until light brown.