LEMON-LIME REFRIGERATOR CAKE

1 (2 layer size) pkg lemon supreme cake mix
1 (4 serving size) pkg lime gelatin
water
FOR THE TOPPING:
1 envelope whipped topping mix
1 (4 serving) size pkg instant lemon pudding mix
1 1/2 cup cold milk

Mix and bake cake as directed on package in a 13x9x2-inch baking pan. Cool cake 20-25 minutes.

Dissolve gelatin in 3/4 cup boiling water. Stir in 1/2 cup cold water; set aside at room temperature.

Poke deep holes through top of warm cake (still in pan) with meat fork or skewer. Space holes about 1-inch apart. With a cup, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping.

TO MAKE THE TOPPING:
Mix in a chilled deep bowl the whipped topping mix, instant pudding mix, and cold milk and beat until stiff, 3-8 minutes. Immediately frost cake.

Cake must be stored in refrigerator and served chilled. Can be made ahead and refrigerated or frozen.

Source: Newspaper Clipping