Key Lime Poke Cake

We are celebrating Kim's 43rd birthday today.  It's actually tomorrow, but Monday is not the best day when we all work and have school/activities etc, so doing it today.  She got to pick out the menu which will be swiss steak, baked potatoes, salad, garlic bread and hot vegetable.  She sent me this link for Key Lime Poke cake for dessert.  I love key lime anything, so looking forward to trying it out tonight.  It looks good, but the key lime filling was hard to find.  I actually ended up ordering it online from Walmart, so ordered two cans in case we like it, or for a dessert to bring somewhere later on with the other can.  It must not be a popular item up in Minnesota because they had the lemon which probably would be good in this too.

KEY LIME POKE CAKE DESSERT:

1 (16.25 oz) box white cake mix
1 (3 oz) box lime jello.
1 cup boiling water
1/2 cup cold water
1 (22 oz) can Key lime creme pie filling and topping
1 (8 oz) container cool whip
fresh lime zest for decorating

INSTRUCTIONS:
preheat oven to 350 degrees F and spray the bottom of a 9 x 13 cake pan with cooking spray.

Mix cake according to package directions and bake.  cool 5 minutes.

Meanwhile: in a small bowl, mix lime jello with 1 cup boiling water, stirring until dissolved.  Add 1/2 cup cold water and set aside.  Poke multiple holes in the cake with the handle of a wooden spoon.  Pour the jello slowly over cake so it seeps into the holes.  Let the cake completely cool.  Refrigerate 2 hours.

Spread the key lime creme pie topping (I would recommend spreading this thinly over the cake as it's quite tart and not using the whole can, over the cake and then completely cover with the cool whip.  return to fridge and cool one hour before serving.  Decorate with fresh lime zest and lime slices if desired.  (I just used the zest).