1 lemon cake mix with pudding in mix
1 (6 oz.) pkg. lemon Jello
1 pkg. instant lemon pudding
1 c. 7-Up
1 (8 oz.) container Cool Whip
1 c. milk
2 c. boiling water

Prepare cake mix according to box directions and bake in 9 x 13 pan. While cake is baking, prepare Jello with 2 cups hot water. Leave Jello mixture set out on counter. When cake is done, pierce all over with fork. Add 1 cup 7-Up to the Jello mixture and pour immediately over the cake. Cover and refrigerate for 4 hours. Then prepare lemon pudding with 1 cup milk. Blend in Cool Whip and frost cake. Keep in refrigerator. Will last up to 10 days.