Crush vanilla wafers on the bottom of a 9×13-inch cake pan. Save 1/2 cup. Whip cream, then add lemonade and condensed milk. Mix until blended. Pour over crushed vanilla wafers and add remaining 1/2 cup mixture on top. Freeze.
Mix cake mix, water and oil. Then add 1 egg at a time. Blend in pudding and finally the poppy seeds. Bake at 350 degrees for 50-55 minutes for cake. Muffins – 20 minutes or until golden brown.
Ingredients:1 c. sugar; 2 eggs; 1 tsp. soda; 2 c. flour (maybe more); 1/2 c. shortening; 1 c. buttermilk; 1 tsp. salt; GRIND TOGETHER:; 1 lg. whole orange; 1 c. raisins; TOPPING:; 4 tbsp. raisin mixture; 3/4 c. powdered sugar; juice of 1/2 orange
Beat egg whites until foamy and gradually add the sugar, beating until stiff. Spread into a 9×13-inch baking pan. Bake in a slow oven (275-degrees) for 1 hour. Turn off oven and let meringue stay in oven overnight. Spread lemon filling on top of meringue. Make vanilla pudding, using only 1 cup milk. Let stand while you whip the cream. Fold the cream into pudding. Spread on top of lemon layer. Sprinkle with chopped nuts and refrigerate.