Dinner

Lemon-Lime Refrigerator Sheet Cake is for Dessert, Dinner.

Lemon-Lime Refrigerator Sheet Cake takes 30 minutes to prepare.

Lemon-Lime Refrigerator Sheet Cake takes 30 minutes to cook.

Lemon-Lime Refrigerator Sheet Cake makes 20 servings.

The ingredients for Lemon-Lime Refrigerator Sheet Cake are:

1 pkg. lim gelatin (4 serving size)
1 pkg. Duncan Hines Lemon Supreme Cake Mix
Topping:
1 envelope whipped topping mix (2-2 1/2 cups yield)
1 pkg. lemon instant pudding mix (4 serving size)
1-1 1/2 cups cold milk

Here is how you make Lemon-Lime Refrigerator Sheet Cake:

Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temperature. Mix and bak cake as directed in a 13x9x2-inch pan. Cool cake 20-30 mins. Poke deep holes through top of warm cake (still in pan) with meat fork or toothpick; space holes about one inch apart. With a cup, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping.Topping:In a chilled, deep bowl, blend and whip topping mix, instant pudding, and cold milk until stiff (3-8 min). Immediately frost cake. Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen for storage.Serving Size: Makes 16-20 ServingsNumber of Servings: 20Recipe submitted by SparkPeople user CURTISWLS.

The nutritional information for Lemon-Lime Refrigerator Sheet Cake is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 173.2

• Total Fat: 7.2 g
• Cholesterol: 33.9 mg
• Sodium: 253.1 mg
• Total Carbs: 22.6 g
• Dietary Fiber: 0.0 g
• Protein: 2.6 g