- 2 (9 inch) baked round white cake layers, cooled
- 2 cups boiling water
- 1 pkg. (8 serving size) JELL-O Brand Lemon Flavor Gelatin
- 1 cup cold milk
- 1 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling
- 3 cups thawed COOL WHIP Whipped Topping
- Place cake layers, top-sides up, in two clean 9-inch round cake pans. Pierce cakes with large fork at 1/2-inch intervals.
- Stir boiling water into dry gelatin mix in medium bowl at least 2 minutes until completely dissolved. Carefully pour evenly over cake layers. Refrigerate 3 hours.
- Pour milk into large bowl. Add dry pudding mix. Beat with whisk 2 minutes or until well blended. Gently stir in whipped topping; set aside. Dip one cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate at least 1 hour before serving. Store leftover cake in refrigerator.