1 (18 1/4 oz.) pkg. lemon cake mix
1 envelope unsweetened orange soft drink mix
3 eggs
1 c. water
1/3 c. vegetable oil
2 (3 oz.) pkg. orange gelatin, divided
1 c. boiling water
1 c. cold water
1 c. cold milk
1 tsp. vanilla extract
1 (3.4 oz.) pkg. instant vanilla pudding mix
1 (8 oz.) carton frozen whip topping, thawed

In a mixing bowl, combine cake and drink mixes, eggs, 1 cup water and oil. Beat on medium speed 2 minutes. Pour in ungreased 13 x 9 x 2-inch baking pan.

Bake at 350°F for 25 to 30 minutes or until toothpick inserted near center comes out clean. Using a meat fork, poke holes in cake. Cool on wire rack for 30 minutes.

Meanwhile, in a bowl, dissolve 1 package of gelatin in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours.

In a mixing bowl, combine milk, vanilla pudding mix and remaining gelatin; beat on low for 2 minutes. Let stand for 5 minutes; fold in whip topping. Frost cake. Refrigerate leftovers.

Yield: 12 to 15 servings.