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

TOPPING:

1 env. whipped topping mix (2-2 1/2 c.)
1 pkg. lemon instant pudding mix (4 servings)
1 1/2 c. cold milk

Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside. Mix and bake cake in a 13 x 9 x 2 inch pan. Cool cake 20-25 minutes. Poke deep holes with fork in cake. Space holes about 1 inch apart. With cup, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping.

Topping: In a chilled deep bowl, blend and whip topping mix, instant pudding and cold milk until stiff (3-8 minutes). Immediately frost cake. Cake must be stored in refrigerator and serve chilled. Frosted cake may be frozen for storage.