St. Patrick's Day Key Lime Cake Roll

• 1/2 cup powdered sugar
• 1 pkg. (2-layer size) white cake mix
• 1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 2 tsp. lime zest
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 cup cold milk

1. Heat oven to 350 degrees F.
2. Spray 15x10x1-inch pan with cooking spray.
3. Line with waxed paper; spray with additional cooking spray.
4. Sprinkle clean kitchen towel with powdered sugar.
5. Prepare cake batter as directed on package.
6. Add dry gelatin mix; mix well.
7. Pour into prepared pan; smooth top.
8. Bake 26 to 28 min.
9. or until top of cake springs back when touched in center.
10. Immediately invert cake onto towel; remove pan.
11. Carefully peel off paper.
12. Starting at one short side, roll up cake and towel together.
13. Cool completely on wire rack.
14. Meanwhile, beat pudding mix and milk with whisk 2 min.
15. Stir in 1 cup COOL WHIP.
16. Refrigerate until cake is completely cooled.
17. Unroll cake, leaving towel under cake.
18. (Cake will crack.)
19. Spread pudding mixture over cake.
20. Reroll cake without towel; place on plate.
21. Frost with remaining COOL WHIP; sprinkle with zest.
22. Freeze 3 hours.

powdered sugar, white cake, gelatin, lime zest, cold milk

Taken from www.kraftrecipes.com/recipes/st-patricks-day-key-lime-cake-roll-162938.aspx (may not work)