Lemon Poke Cake - cooking recipe

Ingredients

2 baked 8-inch or 9-inch round white cake layers, completely cooled
2 c boiling water
1 pkg (8 serving size) lemon flavor jello
1 tub 8 or 12 oz cool whip, thawed

Preparation

Place cake layers, top sides up in 2 clean 8 or 9-inch round pans.
Pierce cake with large fork at 1/2-inch intervals.
Stir boiling water into jello in medium bowl at least 2 minutes until completely dissolved.
Carefully pour 1 c of the jello over 1 cake layer.
Pour remaining jello over second layer.
Refrigerate 3 hours.
Dip 1 cake pan in warm water 10 seconds, flip into plate. Spread with about 1 cup of cool whip.
Dip 2nd pan in warm water for 10 seconds.
Carefully place second layer on top of first layer.
Frost top and side of cake with remaining cool whip. Refrigerate at least 1 hour or until ready to serve.