TOPPING 1 envelope whipped topping mix (2 or 2 1/2 cups) 1 sm. pkg. lemon instant pudding 1-1/2 c. cold milk
Make Jello as directed on box. Mix and bake cake as directed in a 13 x 9 pan. Cook cake, poke holes in cake about 1 inch apart. Pour Jello mixture over holes in cake and refrigerate while making topping. In chilled bowl, blend and whip topping mix, instant pudding, and cold milk until stiff. Frost cake and store in refrigerator. Serve chilled, can be frozen.
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