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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)