Dissolve jello in 3/4 c boiling water. Add 1/2c cold water and set aside at room temp. Mix and bake cake as directed in 9 x 13 pan. Cool 20-25 mins. Poke holes in cake with end of wooden spoon, about 1 1/2 inches apart. With cup, slowly pour jello mixture into holes. Refrigerate cake and prepare topping. In chilled bowl, blend whipped topping mix, pudding, cold milk and vanilla til stiff, 3-8 minutes. Immediately frost cake. Store in frig and serve chilled.
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|Serving Size: 1 Serving (34g)|
|Recipe Makes: 24|
|Calories from Fat: 21 (18%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0.3mg||0 %|
|Sodium 183.7mg||6 %|
|Potassium 31.5mg||1 %|
|Total Carbohydrate 23g||7 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 22.8g|
|Protein 1.4g||2 %|
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Calories per serving: 118
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