Ingredients

Two 9 inch white cake layers, cooled
2 C. boiling water
2 packets gelatin, lemon (4 serving)
Fluffy lemon frosting
1 C. milk
1 packet instant pudding, lemon; -4 serving size
1/4 C. powdered sugar
8 ounces frozen whipped topping, thawed

Cooking Instructions

Place cake layers, top sides up, in 2 clean 9 inch round cake pans. Pierce cake with large fork at 1/2 inch intervals. Stir boiling water into gelatin in medium bowl 2 minutes until completely dissolved. Carefully pour 1/2 of the gelatin over 1 cake layer. Pour remaining gelatin over other cake layer. Refrigerate for 3 hours. Dip 1 cake pan in warm water for 10 seconds; unmold onto serving plate. Spread with about 1 C. of the frosting. Unmold second cake layer; carefully place on first layer. Frost top and sides with remaining frosting. Refrigerate at least for 1 hour. Store leftovers in fridge. Frosting: Pour milk into large bowl. Add pudding and powdered sugar. Beat with wire whisk 2 minutes. Stir in 8 ounce tub Cool Whip.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)