Layered Lemon Tres Leches Cake

Stir a package of JELL-O Gelatin into a box cake mix for this Layered Lemon Tres Leches Cake. Enjoy this milky lemon tres leches cake this weekend!

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1 pkg. (2-layer size) white cake mix

1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin

1 can (14 oz.) sweetened condensed milk

1 can (12 oz.) evaporated milk

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

2 cups thawed COOL WHIP Whipped Topping

1/4 cup lemon juice

1. Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending dry gelatin mix into batter before pouring into prepared pans. Cool cakes completely in pans.

2. Pierce cakes with large fork at 1/4-inch intervals. Blend next 3 ingredients in blender until well blended; slowly pour over cakes.

3. Refrigerate 1 hour or until liquid is absorbed. (Liquid will be absorbed slowly by the cakes.)

4. Mix 1/2 cup COOL WHIP and lemon juice in medium bowl with whisk until blended; stir in remaining COOL WHIP. Stack cake layers on plate, filling and frosting with COOL WHIP mixture.

Layered Lemon Tres Leches Cake

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