Dissolve lime gelatin in 3/4 cup of boiling water. Add 1/2 cup cold water. Set aside at room temperature. Mix and bake cake according to package directions. Bake cake in a 9x13 pan. Cool cake for 1/2 an hour. Poke deep holes all over cake still in pan (space holes about 1" apart). Pour gelatin mixture over top of cake. Refrigerate cake either overnight or while preparing topping. Topping:In a chilled, deep bowl, with a hand mixer, blend whipped topping mix, instant pudding and milk until stiff (about 5-8 minutes ). Frost cake immediately. Store in refrigerator and served chilled. Can decorate with green colored sprinkles.

puddings for this cake. Try yellow cake mix, cherry gelatin and chocolate pudding, or white cake mix, raspberry gelatin and pistachio pudding.

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