Ingredients for Lemon Lime Refrigerator Sheet Cake 1960
- 1 (3 oz) package lime-flavored gelatin
- 1 (3.4 oz) package instant lemon pudding mix
- 8 oz prepared whipped topping
- 1 cup milk
- Vanilla
- 1 (18.25 oz) package lemon cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 2 1/4 cups water
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How to Make Lemon Lime Refrigerator Sheet Cake 1960
- Prepare a boxed 9x13 inch cake mix according to package directions.
- Once the cake is baked and cooled, gently poke holes all over the top using a wooden spoon or fork.
- In a medium bowl, dissolve 1 (3 oz) package lime-flavored gelatin with ¾ cup of boiling water. Stir until completely dissolved.
- Add ½ cup of cold water to the gelatin mixture and stir to combine.
- Refrigerate the gelatin mixture until it reaches a slightly syrupy consistency (about 30-45 minutes).
- Slowly drizzle the syrupy gelatin over the poked holes in the cake, ensuring the holes are well-saturated. Then, drizzle the remaining gelatin evenly over the top of the cake.
- In a separate bowl, beat together 1 (3.4 oz) instant vanilla pudding mix, 8 oz whipped topping (such as Cool Whip), and 1 cup of milk until smooth and fluffy.
- Spread the pudding mixture evenly over the top of the gelatin-coated cake.
- Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to chill completely.
- Remove from the refrigerator about 30 minutes before serving to allow it to come to a slightly cooler temperature. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
78g
Fat
14g
Carbs
12g
