1 (3 oz.) pkg. lime Jello
1 lemon cake mix

1 env. whipped topping mix
1 (3 1/2 oz.) pkg. lemon instant pudding mix
1 1/2 c. cold milk

Dissolve Jello 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. Pole deep holes through top of warm cake with meat fork. Space hole about 1 inch apart. Slowly pour gelatin into hole. Refrigerate cake while preparing topping.

Topping: In a chilled deep bowl blend topping mix, instant pudding and cold milk. Beat until stiff 3-8 minutes. Immediately frost cake. Cake must be stored in refrigerator and served chilled.