From Annette Harris
1 lemon cake mix
1 (5 oz) box of
lime Jello
1 (3.4 oz) box
of instant lemon pudding
¾ c boiling
water
½ c cold water
1 envelop of
dream whip topping mix
1 ½ cup cold
milk
Bake cake in a
9x13 pan as directed. Cool for 20-25 minutes.
Dissolve Jello
in ¾ cup boiling water. Then add ½ cup cold water. Let cool while cake is
baking.
After cake has
cooled for 20 minutes, poke holes through top of the warm cake with meat fork
or round wooden spoon handle. Pour Jello into holes. Refrigerate.
Topping: In
chilled bowl, blend and whip dream whip mix and instant pudding and cold milk
for 3-8 minutes until stiff. Frost cooled cake and refrigerate. Can be frozen.
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