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Instructions |
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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.
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Carefully pour over cake layers. Refrigerate 3 hours.
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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.
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Serving
Suggestions |
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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
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Originally Submitted
9/11/2013
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