1 (4 oz.) pkg. orange gelatin
1 white or orange flavor cake mix

TOPPING:

1 env. whipped topping mix
1 sm. pkg. vanilla instant pudding
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 9x13 inch pan. Cool cake 20-25 minutes.

Poke deep holes through top of warm cake with toothpick, spacing holes about 1 inch apart. Slowly spoon or pour gelatin mixture into holes. Refrigerate cake while preparing topping.

TOPPING:

In a chilled deep bowl, blend and whip topping mix, instant pudding mix and cold milk until stiff. Immediately frost cake and store in refrigerator until serving. Cake must be refrigerated.

May also be made with chocolate cake mix, chocolate instant pudding and cherry Jello.