Lemon Poke Cake

Lemon Poke Cake 1 yellow cake mix, with ingredients to prepare according to package 1 box (3 oz) lemon JELL-O gelatin 1 cup boiling water 1 pint lemon curd 16 oz Cool Whip 1/2 cup crushed Nilla Wafer cookies Prepare yellow cake mix according to package in a 13x9 baking dish. Remove from oven and poke holes all over cake. I actually use a meat thermometer for this (skewer or wooden spoon handle would work too!). Combine gelatin with boiling water. Pour over warm cake, into poked holes. Refrigerate cake with plastic wrap for 4 hours, or overnight. Before serving, spread lemon curd over top of cake. Top with Cool Whip and crushed cookies. Store in refrigerator for up to 4 days