Luscious Lemon Poke Cake

By carol gorman

Ingredients

• 2 round white cake layers (9 inch), cooled
• 2 cups boiling water
• 1 pkg. (6 oz.) JELL-O Lemon Flavor Gelatin
• 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
• 1 cup cold milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

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 gelatin mix; 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 of cake with remaining pudding mixture. Refrigerate 1 hour.