Key Lime Ice Cream Cake Roll

• 1/4 cup powdered sugar
• 1 pkg. (2-layer size) white cake mix
• 1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
• 1 qt. (4 cups) vanilla ice cream, softened
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 2 tsp. lime zest Safeway 3 ct For $1.00 thru 02/09

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. Unroll cake; remove towel.
15. Spread ice cream over cake.
16. Reroll cake; place on plate.
17. Freeze 1 hour or until firm.
18. Frost cake with COOL WHIP; sprinkle with zest.
19. Freeze 1 hour.

powdered sugar, white cake, gelatin, vanilla ice cream, lime zest

Taken from www.kraftrecipes.com/recipes/key-lime-ice-cream-cake-roll-178954.aspx (may not work)