Lemon-Lime Sheet Cake 1 (18.25 ounce) box lemon cake mix 1 small box lime gelatin Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water. Set aside at room temperature. Bake cake as directed on the package in a 13 x 9-inch pan. Cool cake for 20 minutes. Poke deep holes through the top of the cake. Pour gelatin mixture over. Refrigerate cake while preparing topping. Topping: 1 large container Cool Whip 1 small box lemon instant pudding 1 1/2 cups cold milk Lime or lemon slices Blend Cool Whip, instant pudding and milk. Beat until stiff. Frost cake and garnish with citrus slices. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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