1 pk Lime gelatin powder
1 pk Lemon Cake mix
1 Envelope whipped topping
1 pk Lemon instant pudding mix;
-(4 serving size)
1 1/2 c Cold milk
Dissolve lime gelatin in 3/4 cup of boiling water. Add 1/2 cup cold water.
Set aside at room temperature. Mix and bake cake according to package
directions. Bake cake in a 9×13 pan. Cool cake for 1/2 an hour. Poke deep
holes all over cake still in pan (space holes about 1″ apart). Pour gelatin
mixture over top of cake. Refrigerate cake either overnight or while
preparing topping. Topping:In a chilled, deep bowl, with a hand mixer,
blend whipped topping mix, instant pudding and milk until stiff (about 5-8
minutes ). Frost cake immediately. Store in refrigerator and served
chilled. Can decorate with green colored sprinkles.
NOTES : You can use many combinations of cake flavors, gelatin, and
puddings for this cake. Try yellow cake mix, cherry gelatin and chocolate
pudding, or white cake mix, raspberry gelatin and pistachio pudding.
Yields
16 Servings