| | Directions | | Dissolve Jello in 3/4 C. boiling water. Add 1/2 C. cold water; set aside at room temperature. Mix and bake cake as directed-in a 13X9" pan. Cool cake, 20-25 minutes. Poke deep holes through top of warm cake (still in pan), with meat fork or toothpick; space holes about one inch apart. With a measuring cup, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping. For the topping, in a chilled deep bowl, blend and whip topping mix, instant pudding, and cold milk until stiff (3-8 minutes). Immediately frost cake. Cake must be stored in refrigerator and served chilled. |
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| Ingredients | | - |  | 1 package lime jello (3 ounce pkg) |
| - | | 1 package Lemon Supreme Cake Mix |
| - | | Topping |
| - | | 1 packet Dream Whip |
| - | | 1 package lemon instant pudding (3 ounce pkg) |
| - | | 1 1/2 cups cold milk |
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