1 package lime gelatin powder
1 package Lemon Cake mix
1 envelope whipped topping
1 package lemon instant pudding mix — (4 serving size)
1 1/2 cups cold milk
Dissolve lime gelatin in 3/4 cup of boiling water. Add 1/2 cup cold water. Set aside at room temperature. Mix and bake cake according to package directions. Bake cake in a 9×13 pan. Cool cake for 1/2 an hour. Poke deep holes all over cake still in pan (space holes about 1″ apart). Pour gelatin mixture over top of cake. Refrigerate cake either overnight or while preparing topping. Topping:In a chilled, deep bowl, with a hand mixer, blend whipped topping mix, instant pudding and milk until stiff (about 5-8 minutes ). Frost cake immediately. Store in refrigerator and served chilled. Can decorate with green colored sprinkles.