Lemon-Lime Refrigerator Sheet Cake
Yield
1 cakePrep
30 minCook
30 minReady
9 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, unflavored
lime |
|
| 1 | package |
cake mix, lemon
|
|
| 1 | envelope |
whipped topping, prepared
|
*
|
| 1 | package |
instant pudding mix
lemon, (4 serving size) |
|
| 1 ½ | cups |
milk
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, unflavored
lime |
|
| 1 | package |
cake mix, lemon
|
|
| 1 | envelope |
whipped topping, prepared
|
*
|
| 1 | package |
instant pudding mix
lemon, (4 serving size) |
|
| 355 | ml |
milk
cold |
|
Directions
Dissolve lime gelatin in ¾ cup of boiling water.
Add ½ cup cold water.
Set aside at room temperature.
Mix and bake cake according to package directions.
Bake cake in a 9x13 inch pan. Cool cake for ½ an hour.
Poke deep holes all over cake still in pan (space holes about 1inch apart).
Pour gelatin mixture over top of cake.
Refrigerate cake either overnight or while preparing topping.
Topping: In a chilled, deep bowl, with a hand mixer, blend whipped topping mix, instant pudding and milk until stiff (about 5 to 8 minutes ).
Frost cake immediately. Store in refrigerator and serve chilled.
Can decorate with green colored sprinkles.
