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