1 pkg. lime gelatin (4 serving size)
1 pkg. Duncan Hines lemon supreme cake mix

TOPPING:

1 env. whipped topping mix
1 pkg. lemon instant 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 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 gelatin mixture into holes. Refrigerate cake while preparing topping.

TOPPING: In a chilled, deep bowl, blend and whip topping mix until thick. Immediately frost cake. Cake must be stored in refrigerator. Frosted cake may be frozen.