Lemon Poke Cake
By DDownes
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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.
Details
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.
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