Lime Poke Cake

Here’s your St. Patrick’s Day dessert.  I served this for bridge with mint chocolate chip ice cream.  Delicious and very pretty!

• 1 pkg. white cake mix
• 2 (3-oz.) pkg. lime jello
• 1 cup boiling water
• 1/2 cup cold water

Topping

• 1 cup cold milk
• 1 (3.4-0z.) instant vanilla pudding mix
• 1 (8-oz.) carton whipped topping, thawed
• Green sprinkles

Prepare and bake cake according to package directions, using a greased 13-in x 9-in baking dish.  Cool on a wire rack for 1 hour.  In a small bowl, dissolve jello in boiling water; stir in cold water and set aside.

With a wooden skewer, poke holes about 2 in. apart into cooled cake.  Slowly pour jello over cake.  Cover and refrigerate.

In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick).  Fold in whipped topping.  Spread over cooled cake.  Decorate with sprinkles.  Cover and refrigerate until serving.

Makes 12-15 servings.

“Whoever guards his mouth and tongue keeps his soul from troubles.”