1 (3 oz.) pkg. lime gelatin
1 pkg. lemon cake mix
3/4 c. boiling water
1/2 c. cold water
1 env. whipped topping mix
1 pkg. instant lemon pudding
1 1/2 c. cold milk

Dissolve gelatin in boiling water. Add cold water and set aside. Mix cake per package directions and bake in 9x13 oblong baking pan. Cool cake in pan for 25 minutes. Poke holes through top with a meat fork, one inch apart. Slowly pour gelatin mix by the cupful over the entire surface of the cake. Refrigerate.

In a chilled large bowl blend and whip topping mix, instant pudding and cold milk until stiff (3 to 8 minutes). Immediately frost cake. Store in refrigerator and serve chilled. May be frozen for storage.