1 pkg. lemon cake mix
1 (4 serving) pkg. lime Jello

FROSTING:

1 envelope Dream Whip (2 c.)
1 (4 serving) pkg. lemon instant pudding
1 1/2 c. milk

Bake cake as directed in 9x13x2 inch pan. Cool. Poke deep holes through top, about 1 inch apart. Dissolve Jello in 3/4 cup boiling water. Add 1/2 cup cold water. Set aside to room temperature.

When cake is ready, slowly pour into holes. Refrigerate.

FROSTING: In chilled deep bowl, blend pudding and Dream Whip and milk until stiff, 3-8 minutes. Immediately frost cake. Refrigerate cake until serving.