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 InformationCalories: 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
Cake is very light and cool, great for a summer treat.