julianne polivka DV10-01496, Jello Recipes, Jason Kuller, Jason Jay Kuller

1 package Duncan Hines Lemon Cake mix
1 package lime Jello (4 serving size)
2 cups Cool Whip
1 package instant Lemon Pudding ( 4 serving size
1 cup cold milk
Bake cake as directed on box in a 9x13x2 inch pan. Cool cake in pan for 20 minutes. Dissolve jello in 3/4 cup boiling water. Add 1/2 cup cold water. Set aside. Poke deep holes throughout the top of the cake after baking. Slowly pour jello into the holes. Refrigerate the cake.Topping: In a deep bowl blend the Cool Whip, instant lemon pudding and milk. until stiff. Immediately frost the cake with this. Store in refrigerator and serve chilled, Makes about 16 servings.The original recipe states: This cake amy also be frozen for storage. Now I ask you, who makes a cake for storage? Why not make a cake for stowage while you are at it?


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