1 (4 serving size) pkg. lime gelatin
1 pkg. Duncan Hines Deluxe II lemon cake mix

TOPPING:

1 env. whipped topping mix (2-2 1/2 c. yield)
1 pkg. vanilla INSTANT pudding mix (4 serving size)
1 1/2 c. COLD milk
1 tsp. vanilla

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 x 2 inch pan. Cool cake 20-25 minutes. Poke deep holes through top of warm cake (still in pan) with meat fork or toothpick; space holes about one inch apart. With a cup, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping.

TOPPING: In a CHILLED, deep bowl, blend and whip topping mix, INSTANT pudding, COLD milk and vanilla until stiff (3-8 minutes). Immediately frost cake. Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen for storage.