Lemon-Lime Refrigerator Sheet Cake

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 9×13 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.