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Lemon Poke Cake

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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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