Lemon Icebox Cake

1 (18 1/4-ounce) package lemon cake mix
2 (14-ounce) cans sweetened condensed milk
1/2 cup fresh lemon juice
1 (12-ounce) container frozen whipped topping, thawed

Bake cake as directed for 8-inch, two-layer cake. When cool, cut each layer in half to make 4 total layers. Mix condensed milk and lemon juice together.

Spread half of the mixture between cake layers. Fold remaining half of mixture into whipped topping. Frost cake. Refrigerate overnight. Makes 8 servings.