Ingredients

The following ingredients have 1 Servings
  • 1 16.25- ounce box white cake mix
  • 1 3- ounce box lime gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 22- ounce can Key Lime Creme pie filling and topping
  • 1 8- ounce container Cool Whip OR my Stabilized Whipped Cream
  • fresh lime zest for decorating

Instruction

  • Preheat oven to 350 degrees F. and prepare a 9 X 13-inch baking dish by spraying the bottom with cooking spray.
  • Mix cake according to package directions.
  • Bake for 30 minutes or until a toothpick inserted into the middle comes out clean.
  • In a small bowl, mix lime gelatin with one cup of boiling water until completely dissolved.
  • Mix in the 1/2 cup of cold water.
  • Remove the cake from the oven and allow to cool for 5 minutes.
  • With the end of a wooden spoon, poke holes into the cake about 1 1/2 inches apart.
  • Slowly drizzle the gelatin over the entire surface of the cake so that it is covered and drips into the holes.
  • Refrigerate for at least two hours.
  • Spread the Key Lime Creme Pie topping over the cake and then cover completely with Cool Whip.
  • Return to refrigerator to cool for at least one hour before serving.
  • Decorate with fresh lime zest and lime slices, if desired.