Lemon Poke Cake

By DDownes

Ingredients

• 2 white cake layers (9 inches), cooled
• 2 C. boiling water
• 6 oz. lemon Jello
• 1 C. cold milk
• small box lemon pudding
• 3 C. thawed Cool Whip
• Poke holes in cake. Mix jello with boiling water, stirring until dissolved. Pour over both cakes. Refrigerate 3 hours.

Preparation

Step 1

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.