1 pkg. lime Jello
1 pkg. lemon cake mix

TOPPING:

1 env. whipped topping mix
1 pkg. lemon instant pudding mix
1 1/2 c. milk

Dissolve Jello in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temperature. Mix and bake cake as directed in a 13"x9"x2" pan. Cool cake 20 to 25 minutes. Poke deep holes through top of warm cake (still in pan) with meat fork or toothpick; space holes about 1" apart. With a cup, slowly pour Jello mixture into holes. Refrigerate cake while preparing topping.

TOPPING: In a chilled, deep bowl, blend and whip topping mix, instant pudding and cold milk until stiff. Immediately frost cake. Cake must be stored in refrigerator and serve chilled.