1 lemon supreme cake mix (Duncan Hines)
3 oz. pkg. lime gelatin
1 env. whipped topping mix (2 1/2 c. serving size)
1 pkg. instant lemon pudding mix (4 serving size)
1 1/2 c. cold milk

Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temperature. Mix and bake cake according to package directions in a 13 x 9 x 2 inch pan. Cool cake 20-25 minutes. Poke deep holes through top of cake while still warm and still in pan, with meat fork or toothpick. Space holes about 1 inch apart. With a cup, slowly pour gelatin over cake and into holes. Refrigerate cake while preparing topping.

Topping: In a chilled bowl, blend and whip topping mix, instant pudding and cold milk until stiff about 6-8 minutes. Immediately frost cake. Cake must be stored in refrigerator and served chilled.