Lemon Cooler Cream Cake

1. 1

   Prepare cake and bake according to package directions in a 9x13 inch baking dish. With a fork, poke holes all over top of cake.

2. 2

   Combine 1 cup hot water and 1 cup cold water with one package of lemon gelatin. Stir until gelatin is dissolved, and pour mixture over cake. Chill in refrigerator until cool.

3. 3

   In large bowl stir together milk, vanilla pudding mix and remaining package of lemon gelatin until powders are dissolved. Fold in whipped topping and spread mixture over cake. Refrigerate until serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.