Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 2 \N | 9\" white cake layers, cooled |
| 2 cups | Boiling water |
| 1 cup | Milk |
| 1 pack | Instant pudding, lemon; 4 serving size |
| 2 packs | Jello, lemon; (4 serving) |
| ¼ cup | Powdered sugar |
| 8 ounces | Cool Whip |
FLUFFY LEMON FROSTING
Place cake layers, top sides up, in 2 clean 9" round cake pans.
Pierce cake with large fork at ½" intervals. Stir boiling water into gelatin in medium bowl 2 minutes until completely dissolved.
Carefully pour ½ of the gelatin over 1 cake layer. Pour remaining gelatin over other cake layer. Refrigerate 3 hours. Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the frosting. Unmold second cake layer; carefully place on first layer. Frost top and sides with remaining frosting.
Refrigerate at least 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 oz tub cool whip. Source: Jello ad Submitted By MEG ANTCZAK On 05-06-95