Creamsicle Cake

Tell me you don't want to sink your teeth into this! Go on just try. Nope not happenin'.

Ingredients:

1 Pkg Yellow Cake Mix
2 Pk (2.9 oz) Orange Jello Gelatin 
1 Pk (2.9 oz) Vanilla Instant Pudding
1 Cup 2% Milk
2 Grade A Large Eggs
2 Tsp Imitation Vanilla
1 Tub Whipped Topping (choose the size you like depending on how much you want in between each layer.)

Directions:

Bake the cake as directed in a 9 x 13" pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture.
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For a layered Creamsicle Cake: Make the cake batter as directed, then batter pour evenly into 3 round 9" cake pans. Bake cakes as directed and let cool.

Then, make the orange gelatin as directed on the package — but with this version, you'll let the gelatin set up instead of pouring it into the cake. We recommend using your round cake pans, or using a 13 x 17" jelly roll pan (1" deep cookie sheet with edges). Once you pour the liquid gelatin mixture into the pans, it will need to be refrigerated for about 4 hours. Meanwhile, make the pudding mixture according to the original recipe. Finally, layer in this order: cake, gelatin pudding mixture. Repeat once more for a 6-layered Creamsicle Cake.

ENJOY!