St. Patrick's Day Cake

1st step:
Bake cake as directed, in 9x13 pan, using 7-up in place of water called for in recipe. When done, use a meat fork to poke holes all over cake. Let cool.
1 package white cake mix
7-up

2nd step:
1 small box lime jello
1 c. hot water
1 c. cold water
Dissolve jello in the hot water; add cold water. Pour slowly over cake, to allow it to soak into fork holes. Refrigerate 2-3 hours.

Frosting:
1 (8 oz.) cream cheese, softened
1 small box lime jello (dry)
1 small box *Instant* Vanilla Pudding mix
1 c. milk
1 tsp. vanilla
1 (8 oz.) Cool Whip, thawed

In large bowl, beat cream cheese until smooth. Add the dry jello, pudding mix, milk and vanilla. Beat well. Fold in Cool Whip. Spread on cooled cake. Keep cake refrigerated.