Triple Lemon Cake
2 (1.5 oz.) boxes sugar-free lemon instant pudding mix
1 (16 oz.) box sugar-free yellow cake mix
1 (0.3 oz.) box sugar-free lemon gelatin
2 c. boiling water
Lemon Cream Frosting
1 (1.5 oz.) box sugar-free instant lemon pudding mix
1 ¾ c. milk
1 (8 oz.) pkg. cream cheese
1 (8 oz.) tub sugar-free frozen whipped topping, thawed
Preheat oven to 350°. Follow directions on pudding mix boxes to prepare and set aside. Follow directions on cake mix box to prepare and bake in 9 x 13-inch baking pan. Let cool completely in pan. With a fork, poke holes in cakes at ½-inch intervals. In a medium bowl, combine gelatin with boiling water and stir until completely dissolved; let cool slightly. Slowly pour the mixture over the cake, allowing it to fill holes. Refrigerate at least 3 hours.
Spread lemon pudding over cake. Frost with the Lemon Cream Frosting. Serve promptly or refrigerate for up to 3 hours. Yield: 12 servings
Lemon Cream Frosting: In a medium bowl, combine pudding mix, and milk. Mix well and let stand until thickened. In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping. Yields 4 cups.
