Ingredients

The following ingredients have 12 Servings
  • 15.25 ounce box white cake mix
  • 31 ounce box lime gelatin (JELL-O)
  • 1 cup boiling water
  • 1/2 cup cold water
  • 22 ounce can Key Lime Creme Pie filling
  • 8 ounce tub whipped topping (COOL WHIP), (thawed)
  • sliced limes and fresh lime zest (for decorating)

Instruction

  • Preheat oven to 350 degrees F. Spray the bottom of a 9x13 baking dish with nonstick cooking spray. Mix cake mix according to package directions.
  • Pour into prepared baking dish and bake for 30 minutes or until a toothpick inserted into the middle comes out clean.
  • In a small bowl, whisk lime gelatin with one cup of boiling water until completely dissolved. Then whisk 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 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.
  • Then, spread the Key Lime Creme Pie topping over the cake and then cover completely with whipped topping.
  • Return to refrigerator to cool for at least one hour before serving.
  • Decorate with fresh lime zest and lime slices, if desired.