Monday, April 4, 2011

Lemon Lime Refrigator Sheet Cake - Rick's Fave

1 pkg. lime gelatin (8 serving size) 
1 pkg. Duncan Hines lemon supreme cake
2 env. whipped topping mix (2-2 1/2 c.) 
2 pkgs. lemon instant pudding mix (4 servings)
3 c. cold milk
Dissolve gelatin in 1 1/4 cups boiling water. Add 1 cup cold water; set aside. Mix and bake cake in a 13 x 9 x 2 inch pan. Cool cake 20-25 minutes. Poke deep holes with a large serving fork in cake. Space holes about 1 inch apart. With cup, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping.

In a chilled deep bowl, blend and whip topping mix, instant pudding and cold milk until stiff (5-8 minutes). Frost cake but be sure to leave a generous amount in the bowl for you to eat! Store cake in refrigerator and serve chilled.

This recipe is changed from the original to make it jello-ier and topping-ier.

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