Layered Lemon Tres Leches Cake

Ingredients

• 0.5 cup knudsen cream sour
• 12 oz evaporated milk canned
• 3 oz jell-o lemon flavor gelatin 
• 0.3 cup juice of lemon 
• 14 oz condensed milk sweetened canned
• 2 cups cool whip whipped topping thawed
• 1 pkg duncan hines classic decadent cake mix white (2-layer size)

Equipment

• bowl
• oven
• whisk
• blender

Directions

1. Heat oven to 350F.
2. Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending dry gelatin mix into batter before pouring into prepared pans. Cool cakes completely in pans.
3. Pierce cakes with large fork at 1/4-inch intervals. Blend next 3 ingredients in blender until well blended; slowly pour over cakes.
4. Refrigerate 1 hour or until liquid is absorbed. (Liquid will be absorbed slowly by the cakes.)
5. Mix 1/2 cup COOL WHIP and lemon juice in medium bowl with whisk until blended; stir in remaining COOL WHIP. Stack cake layers on plate, filling and frosting with COOL WHIP mixture.