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Ingredients
- 2 baked white round cake layers
- 2 cups boiling water
- 2 pkgs jello lemon jelly powder - 85 g size
- 1 cup cold milk
- 1 pkg jello lemon instant pudding - 4 serving size
- 3 cups Cool Whip
Details
Preparation
Step 1
Bake cakes. Place in cake pans top sides up in two clean round cake pans. Pierce cakes with large fork at 1/2" intervals.
Stir boiling water and jelly powder in medium bowl for 2 minutes till completely dissolved. Carefully evenly pour over cake layers. Refrigerate 3 hours.
Pour milk into large bowl. Add pudding. Beat with whisk till well blended. Gently stir in cool whip. Dip one cake pan in hot water - unmould on serving platter. Spread 1 cup of pudding mixture on top. Unmould second cake layer. Carefully place on first layer. Frost tops and sides of cake with remaining mixture. Refrigerate at least 1 hour before serving. Store in fridge.
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