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Lemon-Lime Sheet Cake

1 (18.25 ounce) box lemon cake mix
1 small box lime gelatinDissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water. Set aside at room temperature.Bake cake as directed on the package in a 13 x 9-inch pan. Cool cake for 20 minutes.Poke deep holes through the top of the cake. Pour gelatin mixture over. Refrigerate cake while preparing topping.Topping
1 large container Cool Whip�
1 small box lemon instant pudding
1 1/2 cups cold milk
Lime or lemon slicesBlend Cool Whip�, instant pudding and milk. Beat until stiff. Frost cake and garnish with citrus slices.

 

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