Lemon-Lime Refrigerator Sheet Cake

1 pkg. Lime Jello (4 serving size)
1 pkg. Lemon Cake Mix
oil and eggs called for in cake

Dissolve gelatin in ¾ C. boiling water. Add ½ C. cold water. Set aside to cool to room temperature. Mix and bake cake as directed in a 13 X 9 X 2 inch pan. Cool cake 20-25 minutes. Poke deep holes in warm cake with a fork (leave cake in the pan). Space holes about 1 inch apart. With a cup, slowly pour gelatin mixture into holes. Refrigerate cake while preparing the topping.

Topping for Lemon-Lime Sheet Cake
1 envelope whipped topping mix (2-2 ½ C. yield)
1 pkg. Lemon instant pudding mix (4 serving size)
1 ½ C. cold milk

Blend all ingredients until stiff (3-8 min). Immediately frost cake. Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen for storage.