Cool Lime Colada Cake

• 1 pkg yellow cake mix plus ingredients listed on the box
• 2 limes
• 8 oz cream cheese, softened
• 1 c cold milk
• 1 pkg 3.4 ounces coconut cream or vanilla instant pudding and pie filling
• 1 c thawed frozen whipped topping

Prepare cake according to the package directions. Use two 4 cup Pyrex bowls instead of cakes pans. Cool completely. Cut off the top of the cake with dental floss and then cut the cake in half horizontally using dental floss. Place bottom half of cake on a serving plate. Zest limes and measure two teaspoons. Juice the limes to measure ¼ cup. Beat cream cheese until smooth. Gradually beat in milk, a small amount at a time until well blended. Add pudding mix and beat one minute. Add zest and juice and fold in whipped topping. Spread one fourth of pudding mixture on top of bottom layer; add top layer and spread with remaining mixture. Repeat for other cake Chill in frig at least 4 hours. Serve with fresh fruit and toasted coconut.

Each cake serves 6.