1 (3 oz.) box lime jello
3/4 c. boiling water
1/2 c. cold water
1 pkg. lemon cake mix

Dissolve jello in 3/4 c. boiling water, add 1/2 cup cold water; set aside at room temperature.

Mix and bake cake as directed in 9x13-inch pan. Cool cake 20 to 25 minutes. Poke deep holes through top of warm wake while still in pan about 1-inch apart. Slowly pour gelatin mixture into holes. Refrigerate.

Topping:

1 envelope Dream Whip
3 boxes (3 oz.) lemon instant pudding
1 1/2 c. cold milk

In a chilled deep bowl blend and whip Dream Whip, instant pudding and cold milk until stiff. Immediately frost cake. Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen for storage.