She made it in a 9x13 cake pan or you can use 2 round 9" cake pans as the recipe below shows.
~ 2 baked round white cake layers (9 inch), cooled
~ 2 cups boiling water
~ 2 pkg. (85 g each) JELL-O Lemon Jelly Powder
~ 1 cup cold milk
~ 1 pkg. (4-serving size) JELL-O Lemon Instant Pudding
~ 3 cups thawed COOL WHIP Whipped Topping
Place cake layers, top-sides up, in two clean 9-inch round cake pans. Pierce cakes with large fork at 1/2-inch intervals.
Stir boiling water into dry jelly powder in medium bowl at least 2 min. until completely dissolved. Carefully pour evenly over cake layers. Refrigerate 3 hours.
Pour milk into large bowl. Add dry pudding mix. Beat with whisk 2 min. or until well blended. Gently stir in whipped topping; set aside.
Dip one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate at least 1 hour before serving. Store leftover cake in refrigerator.
Garnish with candied lemon slices or strips of lemon peel just before serving for an extra little something!
Contributed by Linda K., recipe from Kraft Canada.