• Once cake is baked and cooled completely, poke holes in the cake with a fork.
• In a small bowl, add lime jello to boiling water and mix for 2 minutes. Stir in lime juice and mix well. Pour over cake.
• Refrigerate cake for 2 hours or until set. Overnight is fine.

To make Lime Curd:

• Add egg yolks and eggs into a small bowl and whisk well. Set aside.
• Add sugar, lime juice, zest and cornstarch to a saucepan. Heat over medium low heat, whisking constantly until boiling.
• Continue to boil, and constantly whisk and boil for 4 minutes. Mixture will bubble and double in size.
• Reduce from heat and slowly drizzle and whisk the eggs into the sugar mixture.
• Continue to heat on medium low, stirring constantly for 10 minutes until mixture is thick and coats the spoon.
• Remove from heat and stir in butter and food coloring. Go dark on the green food coloring because when you add the whipped topping, it will significantly lighten.
• Let cool to room temperature before covering and refrigerating for 2 hours or overnight.
• When ready to frost. mix the whipped topping and lime curd together and frost the cake.
• Top with additional lime zest and lime slices if desired.
• Makes 24 pieces of key lime poke cake.