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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
preparing topping.
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.

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