11-ouncecan of mandarin orangesin juice, not syrup
8-ouncetub Cool Whip or 1 cup whipping creamwhipped
Instructions
Bake cake in a 13x9 pan according to the box directions. Cool for ten minutes.
Poke holes all over the cake with the end of a wooden spoon.
Combine the dry Jell-O powder with the boiling water and stir until dissolved.
Slowly pour gelatin over the cake.
Refrigerate cake for 45 minutes.
Remove cake from the refrigerator and spread the entire jar of lemon curd across the top of the cake. Return the cake to the refrigerator for another hour.
Drain and chop the mandarin oranges and fold them into the Cool Whip. Remove cake from refrigerator and frost with Cool Whip mixture.