Luscious Lemon Poke Cake

By carol gorman

Ingredients

• 2 round white cake layers (9 inch), cooled
• 2 cups boiling water
• 2 pkg. (85 g each) Jell-O Lemon Jelly Powder
• 1 pkg. (4-serving size) Jell-O Lemon Instant Pudding
• 1 cup cold milk
• 3 cups thawed Cool Whip Whipped Topping

Preparation

Step 1

PLACE cake layers, top-sides up, in 2 clean 9-inch round pans. Pierce cakes with large fork at 1/2-inch intervals.

ADD boiling water to jelly powders; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.

BEAT pudding mix and milk in large bowl with whisk 2 min. Stir in Cool Whip. Dip 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first cake layer.

FROST top and side with remaining pudding mixture. Refrigerate 1 hour.