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Lemon-Lime Sheet Cake



  • 1 (18.25 ounce) box lemon cake mix
  • 1 small box lime gelatin


  • 1 large container Cool Whip, thawed
  • 1 small box lemon instant pudding
  • 1 1/2 cups cold milk
  • Lime or lemon slices


  1. Cake: Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water. Set aside at room temperature.
  2. Bake cake as directed on the package in a 13 x 9-inch pan.
  3. Cool cake for 20 minutes.
  4. Poke deep holes through the top of the cake. Pour gelatin mixture over.
  5. Refrigerate cake while preparing topping.
  6. Topping: Blend Cool Whip, instant pudding and milk. Beat until stiff.
  7. Frost cake and garnish with citrus slices.

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