1 (4 oz.) pkg. lime Jello
1 pkg. Lemon Supreme Cake Mix

TOPPING:

1 envelope (2 to 2 1/2 c.) whipped topping mix
1 (4 oz.) pkg. lemon instant pudding mix
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 13 x 9 x 9 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 1 inch apart. With a cup, slowly pour gelatin mixture into holes. Refrigerate 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.