1 sm. (4 serving size) pkg. lime Jello
1 pkg. lemon cake mix
1 env. whipped topping mix (2-2 1/2 c. yield)
1 sm. (4 serving size) pkg. instant vanilla pudding
1 1/2 COLD milk
1 tsp. vanilla

Dissolve gelatin in 3/4 c. boiling water. Add 1/2 c. cold water; set aside at room temperature. Mix and bake cake as directed in 13 x 9 inch pan. Cool cake 20 - 25 minutes. Poke deep holes through top of warm cake (still in pan) with fork. Slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping. In CHILLED bowl, blend and whip topping mix, instant pudding, cold milk and vanilla until stiff. Immediately frost cake. Store cake in refrigerator and serve chilled. Cool summertime dessert!