Key Lime Pie Poke Cake

Key Lime Pie Poke Cake 1 box white cake mix 1 3 oz box lime gelatin (JELL-O) 1 cup boiling water 1/2 cup cold water 1 22 oz can Key Lime Creme Pie filling and topping 1 8 oz tub whipped topping (COOL WHIP), thawed sliced limes and fresh lime zest for decorating Preheat oven to 350 degrees F. Spray the bottom of a 9x13 baking dish with nonstick cooking spray. Mix cake mix according to package directions. Pour into prepared baking dish and bake for 30 minutes or until a toothpick inserted into the middle comes out clean. In a small bowl, whisk lime gelatin with one cup of boiling water until completely dissolved. Then whisk in the 1/2 cup of cold water. Remove the cake from the oven and allow to cool for 5 minutes. With the end of a wooden spoon, poke holes into the cake about 2 inches apart. Slowly drizzle the gelatin over the entire surface of the cake so that it is covered and drips into the holes. Refrigerate for at least two hours. Then, spread the Key Lime Creme Pie topping over the cake and then cover completely with whipped topping. Return to refrigerator to cool for at least one hour before serving. Decorate with fresh lime zest and lime slices, if desired.