1 3 oz pkg. lime Jell-o
1 lemon cake mix
8 oz frozen whipped topping, thawed
1 3 1/2 oz pkg lemon instant pudding mix
1 1/2 cup cold milk
Dissolve Jell-o in 3/4 cup boiling water. Add 1/2 cup cold water. Set aside. Mix cake and bake as directed in 9 x 13 inch pan, cool cake 20-25 minutes. Poke deep holes through top of warm cake with a heavy fork. Space holes about 1 inch apart. Slowly pour gelatin into holes. Refrigerate cake while preparing topping. In a chilled deep bowl blend instant pudding and cold milk. Beat until stiff about 3-5 minutes. Fold in thawed whipped topping. Immediately frost cake. Cake must be stored in refrigerator and served chilled.