1 box Duncan Hines yellow cake mix (not butter)
1 pkg. (3 oz.) lemon Jello

TOPPING:

1 env. (1 1/2 oz.) whipped topping mix
1 pkg. lemon instant pudding mix
1 1/2 c. cold milk
1 tsp. vnailla

Dissolve Jello in 3/4 cup boiling water. Add 1/2 cup cold water. Set aside at room temperature. Mix and bake cake as directed on package in a 13x9x2 inch pan.

When cake is done and still warm (still in pan), poke holes in top with fork. With a cup, slowly pour Jello mixture over cake. Refrigerate cake while mixing topping.

For topping: Blend topping mix, instant pudding mix, cold milk and vanilla in a chilled bowl and beat until stiff (3 to 8 minutes). Frost cake and refrigerate.