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Jeanette’s Lemon Poke Cake Recipe

   
 

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     Jeanette’s Lemon Poke Cake

Category   Desserts - Breads
Sub Category   None

Ingredients
2 round white cake layers (9 inch) cooled
2 cups boiling water
1 small pkg. Jell-O Lemon gelatin
1 small (3.4) pkg. Jell-O instant lemon pudding
1 cup cold milk
8 oz. thawed Cool Whip
 

Instructions
COOK cake according to directions. PIERCE cakes with large fork at ˝ inch intervals. ADD boiling water to gelatin mix; stir 2 minutes until completely dissolved.
Carefully pour over cake layers. Refrigerate 3 hours.
BEAT pudding mix and milk in large bowl with whisk 2 minutes; stir in Cool Whip. Dip 1 cake pan in warm water 10 seconds; unmold onto plate. SPREAD with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first layer. FROST top and side of cake with remaining pudding mixture. Refrigerate one hour…can garnish with lemon slices and fresh mint sprigs just before serving.
Serving Suggestions
Small jello is 3 oz…so not sure what size they mean…I used 1 small pkg. Also,an 8 oz container of Cool Whip can be enough…3 cups was slightly over an


Originally Submitted
9/11/2013





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