White Cake
2 cups boiling water
Large pkg. Of Lemon Jello or 2 small packages
8 oz. Container of Cool Whip
Bake a white cake (from a mix is fine) in a 9 x 13 pan. When it’s done, pierce cake with large fork or the end of a wooden spoon at ½ inch intervals. Stir boiling water into jello until completely dissolved. Pour jello over cake and refrigerate for about 3 hours. Top with Cool Whip.
Barb Riley gave me this recipe.