Place cake layers, top-sides up, in 2 clean 9-inch round pans. Pierce cakes with large fork at 1/2-inch intervals.
Add boiling water to jelly powders; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
Beat pudding mix and milk in large bowl with whisk 2 min. Stir in Cool Whip. Dip 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first cake layer.
Frost top and side with remaining pudding mixture. Refrigerate 1 hour.
Kraft Kitchen Tips!
Dessert can be part of a healthful eating plan but remember to keep tabs on portions.
Garnish with lemon slices and fresh mint sprigs just before serving.
Calories From Fat
% Daily Value
Total fat 14 g
Saturated fat 4 g
Cholesterol 35 mg
Sodium 320 mg
Total carbohydrate 41 g
Dietary fibre 0 g
Sugars 32 g
Protein 4 g
16 servings, 1 piece (97 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.