Lemon Lime Refrigerator Cake

Ingredients:
1 box Duncan Hines Moist Deluxe Lemon Supreme cake mix
12 oz can diet lemon lime soda, (Sprite, 7-Up, etc.)
1 box lime flavor sugar-free Jello Gelatin mix, (4 serving size)
2 boxes Jello Instant fat-free sugar-free lemon pudding mix, (4 serving size)
2 cups Cool Whip Free Whipped Topping
2 cups fat-free skim milk

Instructions:
Preheat oven to 350º.  Combine cake mix and soda in an electric mixer at low speed, scraping the bowl occasionally, until well mixed.  Beat for 2 minutes at medium speed.  Pour batter into a 9x13 glass dish, prepared with nonstick cooking spray.  Bake for 30 to 35 minutes.  Poke deep holes through the cake with the end of a wooden spoon (or something similar) about 1 inch apart. 

Next, dissolve Jello in ¾ cup boiling water.  When Jello is dissolved, add ½ cup cold water.  Set aside at room temperature.  When the cake has cooled, pour Jello over the cake and refrigerate over night.

To prepare frosting, mix pudding and milk in the chilled bowl of an electric mixer.  Add Cool Whip Free and beat until soft peaks form, about 3 to 4 minutes.  Frost cake immediately.  Spread frosting gently over the cake so the cake doesn't tear.  Cake MUST be refrigerated once it has been frosted.

Yields 18 to 20 pieces of cake with a POINTS value of 3

Special Information:
I prefer baking the cake the day before and refrigerating it overnight.  The next day I prepare the Jello and the frosting.  This seems to make the cake a little easier to frost.  Also, if you cut it into 24 pieces each piece will have a POINTS value of 2.  If you cut it into 15 pieces each piece will have a POINTS value of 4.