1 (3 oz.) pkg. lime gelatin
1 pkg. Duncan Hines lemon supreme cake mix

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

TOPPING:

1 env. whipped topping (or 2 c. Cool Whip)
1 pkg. lemon instant pudding mix
1 1/2 c. cold milk

In a chilled deep bowl, blend whipped topping, pudding mix and cold milk until stiff, 3 to 8 minutes. If using Cool Whip, fold it into the beaten pudding. Immediately frost cake. Cake must be stored in refrigerator and served chilled.