1 pkg lemon supreme cake mix
1 pkg lime jello (4 serving size)
1 envelope whipped topping mix (2-21/2 c yield)
1 pkg lemin instant pudding (4 serving size)
1 1/2 c cold milk
Dissolve jello in 3/4 c boiling water. Add 1/2 c cold water; set aside. Mix and bake cake as directed in a 9x13 pan. Cool 20-25 min. Poke deep holes about 1" apart in cake (still in pan) with a meat fork. Pour jello mixture into holes. Chill cake while preparing topping. In chilled bowl, blend and whip topping mix, pudding and cold milk until stiff 3-8 min. Immediately frost cake and store in fridge. Serve chilled.
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