white cake layers (9 inches), cooled
C. boiling water
oz. lemon Jello
C. cold milk
small box lemon pudding
C. thawed Cool Whip
Poke holes in cake. Mix jello with boiling water, stirring until dissolved. Pour over both cakes. Refrigerate 3 hours.
Beat milk with pudding 2 minutes. Fold in Cool Whip. Dip cake pan in hot water to loosen it from pan, put on cake plate. Spread with 1 C. pudding mixture. Unmold 2nd cake and place on top. Frost top and side with remaining pudding mix. Refrigerate 1 hour before serving.