1 box of lemon cake
6 oz. lemon jello
6 oz. instant lemon pudding
2 cups milk
8 oz. Cool Whip
- Prepare and bake cake according to directions in a greased 9x13 pan.
- Dissolve jello powder with 3 cups boiling water.
- After cake is baked poke all over and pour jello evenly over cake. Cover and refrigerate until completely cool.
- Mix pudding with milk, it will be very thick. Spread over cake and top with Cool Whip.