Lemon - Lime Refrigerator Sheet Cake 1960 – a delicious recipe with lime, topping mix, cold milk, vanilla, lemon cake mix, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare cake according to boxed instructions in a 9 x 13 cake pan.
2
Remove when done and poke holes with the end of a wooden spoon or meat fork.
3
Dissolve lime jello with 3/4 cup hot water and then 1/2 cup cold water.
4
Refrigerate jello just until lightly syrupy.
5
Drizzle syrupy jello into the holes in cake and then all over top, concentrating on the holes first.
6
Whip pudding mix, dream whip and the milk together with vanilla until thick.for about five minutes.
7
Spread all over cake, and place in refrigerator, keep chilled until serving.
8
Just a note:
9
I do remove from fridge and serve almost at room temperature. Note that if left on table for an hour or so does not harm it. Just place in fridge for long periods of time.
365
kcal
Calories
30
g
Fat
13
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 ounces lime Jell-O gelatin, 1 (3 ounce) box instant lemon pudding mix, 1 (1 1/3 ounce) envelope Dream Whip topping mix (one envelope only), 1 1/2 cups cold milk, and more.
Yes, Lemon - Lime Refrigerator Sheet Cake 1960 falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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