1 pkg. lime gelatin
1 pkg. Duncan Hines lemon cake
1 envelope Dream Whip topping
1 pkg. lemon instant pudding
1 1/2 c. cold milk
Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup
cold water and set aside at room temperature. Mix and bake as
directed in a 13 x 9 x 2-inch pan. Cool cake 20 to 25 minutes.
Poke deep holes through top of warm cake* (still in pan).
Slowly pour gelatin mixture into holes. Refrigerate cake while
In a chilled bowl blend whipped topping mix, instant
pudding and cold milk until stiff, 3 to 8 minutes. Immediately
frost cake. Cake must be stored in refrigerator. Serve
*Cake can also be removed from pan before adding gelatin
mixture. Be sure to pour gelatin slowly.
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.