Dissolve lime gelatin in 0.75 cup of boiling water. Add half cup cold water. Set aside at room temperature. Mix and bake cake according to package directions. Bake cake in a 9x13 pan. Cool cake for half an hour. Poke deep holes all over cake still in pan (space holes about 3 cm apart). Pour gelatin mixture over top of cake. Refrigerate cake either overnight or while preparing topping. Topping:In a chilled, deep bowl, with a hand mixer, blend whipped topping mix, instant pudding and milk until stiff (about 5-8 minutes ). Frost cake immediately. Store in refrigerator and served chilled. Can decorate with green colored sprinkles.