Preparation / Directions:
Preheat oven to 350F. Line 10"x15 1/2"x1" baking pan with parchment or waxed paper. Prepare cake mix according to directions on box; pour batter over wax paper, spreading evenly. Bake 30-35 minutes or until top springs back when lightly touched with fingertip. Remove from oven to cooling rack, keeping in pan. Sprinkle 1/2 cup powdered sugar over cake. Place a sheet of waxed paper over cake and turn out onto cooling rack, removing baking pan carefully at once. Roll up cake in waxed paper as for a jelly roll. Cool completely. Unroll cake when cool and transfer to cutting surface. Discard waxed paper. Spread cake with 1/4 cup ice cream topping, pressing lightly. Combine cream cheese and remaining 1/4 cup powdered sugar; mix well. Zest whole lemon; juice to yield 1 tablespoon juice. Add zest and juice to cream cheese mixture; whisk. Add food coloring; mix well. Fold in 1 cup Cool Whip; gently spread over ice cream topping to within 1 inch of edge; re-roll. Sprinkle with additional powdered sugar. Slice; garnish with additional whipped topping, a strawberry fan, and ice cream topping, if desired.
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