Lemon-Lime Icebox Cake

Name: Lemon-Lime Icebox Cake
Ingredients: 1 3-ounce package lime gelatin; 1 18.25-ounce-package lemon cake mix; Topping; 1 envelope whipped topping mix (2- to 2 1/2-cup yield) or two 8-ounce tubs of Cool Whip; 1 3-ounce package lemon instant pudding mix; 1 1/2 cups cold whole milk (omit milk if using Cool Whip)

6 ingredients

1 steps

Ingredients

1 3-ounce package lime gelatin
1 18.25-ounce-package lemon cake mix
Topping
1 envelope whipped topping mix (2- to 2 1/2-cup yield) or two 8-ounce tubs of Cool Whip
1 3-ounce package lemon instant pudding mix
1 1/2 cups cold whole milk (omit milk if using Cool Whip)

Directions

1

{"0":"Dissolve gelatin in 3\/4 cup boiling water. Add 1\/2 cup cold water and set aside.","2":"Mix and bake cake as directed in a 9-by-13-by-2-inch pan. Cool cake 20 to 25 minutes.","4":"Poke holes through top of warm cake (still in pan) with a drinking straw. Space holes about 1 inch apart. With a measuring cup with a spout, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping.","6":"Topping","8":"In a chilled, deep bowl, mix either by hand or in a mixer the whipped topping mix, instant pudding and cold milk until stiff, 3 to 8 minutes. If using Cool Whip topping, mix in a blender with the instant lemon pudding mix and omit the milk. Mix well, about 5 minutes, scraping down sides of the bowl so the pudding mix is well incorporated.","10":"Immediately frost cake and store in refrigerator at least four hours. Cake is best served chilled. Frosted cake may be frozen for a month or refrigerated for up to 2 weeks."}