Monday, March 10, 2014

Yum Yum - Lemon Pound Cake



What You Need

2 round white cake layers (9 inch), cooled
2 cups  boiling water
1 pkg.  (6 oz.) JELL-O Lemon Flavor Gelatin
1 pkg.  (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup  cold milk
3 cups  thawed COOL WHIP Whipped Topping

Make It


PLACE cake layers, top-sides up, in 2 clean 9-inch round pans. Pierce cakes with large fork at 1/2-inch intervals.
ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
BEAT pudding mix and milk in large bowl with whisk 2 min.; stir in COOL WHIP. Dip 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate 1 hour.
 
 
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