Layered Lemon Tres Leches Cake

• 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 Safeway 4 ct For $5.00 thru 02/09

1. Heat oven to 350 degrees F.
2. 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.
3. Cool cakes completely in pans.
4. Pierce cakes with large fork at 1/4-inch intervals.
5. Blend next 3 ingredients in blender until smooth; slowly pour over cakes.
6. Refrigerate 1 hour or until liquid is absorbed.
7. (Liquid will slowly be absorbed by the cakes.)
8. Mix 1/2 cup COOL WHIP and juice in medium bowl; stir in remaining COOL WHIP.
9. Stack cake layers on plate, filling and frosting with COOL WHIP mixture.
10. Keep refrigerated.

white cake, gelatin, condensed milk, milk, s, lemon juice

Taken from www.kraftrecipes.com/recipes/layered-lemon-tres-leches-cake-122107.aspx (may not work)