• Servings: 8
• 2 baked round white cake layers (9-inch), cooled
• 2 c boiling water
• 1 pkg (8-serving size) Lemon Flavor Gelatin
• 1 c cold milk
• 1 pkg (4-serving size) Lemon Flavor Instant Pudding & Pie Filling
• 3 c thawed cool whip

1. Place cake layers, top-sides up, in two clean 9-inch round cake pans.
2. Pierce cakes with large fork at 1/2-inch intervals.
3. Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Carefully pour evenly over cake layers. Refrigerate 3 hours.
4. Pour milk into large bowl. Add dry pudding mix. Beat with whisk 2 min. or until well blended. Gently stir in whipped topping; set aside.
5. Dip one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the pudding mixture. Unmold second cake layer; carefully place on first cake layer.
6. Frost top and side of cake with remaining pudding mixture.
7. Refrigerate at least 1 hour before serving.
8. Store leftover cake in refrigerator.
10. Variation - use chocolate cake, raspberry jello and chocolate pudding

We love this light cake. It's a great one for Spring. My sister-in-law made it for Easter Sunday dinner this year.