1 box lemon cake mix
1 sm. box lime Jello
1 sm. box instant lemon pudding
1 (8 oz.) container Cool Whip
1/2 c. milk

Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. Mix and bake cake according to package directions. Cool.

Combine Jello with 1/2 cup boiling water and 1/2 cup cold water; set aside to cool to room temperature. When cake has cooled, poke holes in top and pour Jello into each hole. Combine Cool Whip, lemon pudding mix, and milk; stir until thickened. Frost cake and refrigerate until serving time.