Lemon-Lime Cake - A St. Patty's Tradition!

1 yellow cake mix
4 oz. pkg. lime jello
4 oz. pkg. lemon INSTANT jello
1 envelope whipped topping

Bake a yellow cake in 9x13 pan. While cake is baking, mix the lime jello in 3/4 C boiling water. Add 1/2 C water and let stand.

Let cake cool. Prick holes in top of cake with a toothpick 1" apart all over the top of the cake, then drizzle the lime jello mixture over top. (It will go down into the holes, people).

Icing:
1 pkg. whipped topping
1 pkg. lemon instant pudding
1 1/2 C milk
1 tsp. vanilla
Beat all together until you've reached a spreadable consistency. Refrigerate until you serve it.

Update! When I made this last night, the holes I poked into the cake weren't big enough. Instead of a toothpick, use the tip of a meat thermometer (or something of similar size). The holes will be larger, the end result will be prettier & tastier too!