1 (3 oz.) pkg. lime gelatin
1 pkg. lemon supreme cake mix (other kinds can be used)

TOPPING:

1 env. whipped topping mix
1 pkg. lemon instant pudding mix
1 1/2 c. cold milk

Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temperature. Mix and bake cake (as directed) in a 13 x 9 pan. Cool cake 20-25 minutes. Poke deep holes through top of warm cake, with meat fork or toothpick; space holes about one inch apart. With a cup, slowly pour gelatin mixture into holes. Refrigerate cake white preparing topping.

TOPPING:

In a chilled, deep bowl, blend and whip topping mix, instant pudding, and cold milk until stiff (3-8 minutes). Frost cake immediately. Cake must be stored in refrigerated and served chilled. Frosted cake may be frozen for storage.