Prep Time:
30 Mins
Cook Time:
2 Hours 30 Mins
Makes 16 servings

How to Make It

PLACE cake layers, top-sides up, in 2 clean 9-inch round cake 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 milk and pudding mix with whisk 2 min. Gently stir in COOL WHIP; set aside. Dip 1 cake pan in warm water 10 sec.; unmold onto serving 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 before serving. Refrigerate leftovers.

Nutritional Information
Calories: 250
Total fat: 6 g
Saturated fat: 3 g
Cholesterol: 0 mg
Sodium: 370 mg
Carbohydrate: 45 g
Dietary Fiber: 0 g
Sugars: 31 g
Protein: 3 g
Vitamin A: 0% DV
Vitamin C: 0% DV
Calcium: 8% DV
Iron: 2% DV

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Ratings & Reviews

Diane0831's Review

July 14, 2010
Cake is very light and cool, great for a summer treat.