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

TOPPING:

1 env. whipped topping mix (2 to 2 1/2 c. yield)
1 1/2 c. cold milk
1 pkg. lemon instant pudding mix (4 serving size)

Preheat oven to 350 degrees. 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 13 x 9 x 2 inch pan. Cool cake 20-25 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 prepare topping.

TOPPING: In a CHILLED, deep bowl, blend and whip topping mix, instant pudding, and COLD milk until stiff, about 3-8 minutes. Immediately frost cake. If desired, garnish with thin lime or lemon slices. Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen for storage.