Lemon Ice Box Pudding Cake
Miz Helen's Kitchen
Ingredients
For Cake
1 white cake box mix
3 egg whites
1/2 cup vegetable oil
1/3 cup water
For Jello
1 (3 ounce) box Lemon Jello
1 cup boiling water
3/4 cup cold water
1/4 cup lemon juice
For Pudding
1 (5.1 ounce) box Lemon Instant Pudding
5 cups milk
Frosting
1 jar marshmallow cream
1 ( 8 ounce) container whipped topping
Directions
Prepare the cake according to package directions using the adjusted ingredients.
Let the cake completely cool after baking before the next step.
Prepare the jello, according to package directions using the adjusted ingredients.
Using a small fork, pierce the cake all over with the fork. We want small holes in the cake not big ones.
Before the jello is set pour the jello mixture over the cake and refrigerate for 2 hours.
Mix the pudding according to package directions using the adjusted ingredients.
When the pudding is set, pour it over the cold cake.
Just before serving frost the cake.
Pour the whipped topping and the marshmallow cream into a mixing bowl and mix the two until smooth.
Frost the cake with the topping mixture.
Garnish with lemon zest or sprinkles.
Keep refrigerated before and after serving.
Enjoy!