Reviewed on Mar. 09, 2013 by JamiePer
My Pastor's wife makes this with *lemon* cake mix, just one package of jello (dissolved in 3/4 c boiling water, then 1/2 c cold water). She cools the cake for about 30 min, then pours the jello over the slightly warm cake and refrigerates it while making topping. She uses one envelope of whipped topping mix, a package (4 serving size) of lemon instant pudding and 1 1/2 c cold milk. This cake may be frozen, too!