1 pkg. lemon cake mix
1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. lemon instant Jello pudding mix
8 oz. tub Cool Whip

Dissolve lemon Jello in 3/4 cup boiling water. Add 3/4 cup cold water and set aside at room temperature. (Do not refrigerate.) Mix and bake cake per package directions in a 13 x 9 x 2 inch glass pan. Cool cake 20-25 minutes. Leave in pan. Poke deep holes through top of warm cake with a meat fork or toothpick; space holes about one half inch apart. Slowly pour Jello mixture into holes. Refrigerate cake while preparing pudding.

Prepare instant pudding according to package directions. Spread over top of thoroughly cooled cake. Refrigerate several hours before serving. Shortly before serving, spread Cool Whip over top of pudding.

Cake must be stored in refrigerator and served chilled. Completed cake (topped with Cool Whip) may be frozen for storage and if taking to pot-luck (keeps better). Leftover cake should be frozen as Cool Whip will break down after a few hours unless cake can be tightly sealed.

Variation: Use dark chocolate cake mix, cherry Jello, and chocolate instant pudding.