Orange Cream-Sickle Cake

This brings back memories of enjoying those 

wonderful 50/50 bar ice creams on a hot summer day.

Ingredients:
1 box Yellow Cake Mix
2 box’s Orange Gelatin (small size 3.0 or 3.4 oz each)
1 box Vanilla Instant Pudding (small size 3.0 or 3.4 oz)
1 Cup 2% Milk
2 teaspoon Vanilla Extract
1 Tub Whipped Topping

Directions:
Bake the cake as directed in a 9 x 13" pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture.

For a layered Cream-sickle Cake: Make the cake batter as directed, then pour batter evenly into 3 round 9" cake pans. Bake cakes as directed and let cool

Then, make the orange gelatin as directed on the package — but with this version, you'll let the gelatin set up instead of pouring it into the cake. We recommend using your round cake pans, or using a 13 x 17" jelly roll pan (1" deep cookie sheet with edges). Once you pour the liquid gelatin mixture into the pans, it will need to be refrigerated for about 4 hours. Meanwhile, make the pudding mixture according to the original recipe. Finally, layer in this order: cake, gelatin pudding mixture. Repeat once more for a 6-layered Cream-sickle Cake.