3.4 ounce jell-o lemon flavor pudding & pie filling instant
1 cup milk cold
2 cups water boiling
3 cups non-dairy whipped topping thawed
Equipment
whisk
cake form
Directions
Place cake layers, top-sides up, in 2 clean 9-inch round cake pans. Pierce cakes with large fork at 1/2-inch intervals.
Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
Beat milk and pudding mix with whisk 2 min. Gently stir in COOL WHIP; set aside. Dip 1 cake pan in warm water 10 sec.; unmold onto serving plate.
Spread with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate 1 hour before serving. Refrigerate leftovers.
