Step 1

Prepare yellow cake mix according to package in a 13x9 baking dish. Remove from oven and poke holes all over cake. I use a meat thermometer for this (skewer or wooden spoon handle would work too!).

Step 2

Combine gelatin with boiling water. Pour over warm cake, into poked holes.

Step 3

Refrigerate cake with plastic wrap for 4 hours, or overnight.

Step 4

Before serving, spread lemon curd over top of cake. Top with Cool Whip and crushed cookies.

Step 5

Store in refrigerator for up to 4 days. ENJOY.