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

TOPPING:

1 env. whipped topping mix (2 to 2 1/2 c. yield)
1 pkg. lemon instant pudding mix (4 serving size)
1 to 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 x 9 x 2 inch 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 inch 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, instant pudding, and cold milk until stiff (3 to 8 minutes). Immediately frost cake. Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen for storage.