Lemon Jello Cake

1 lemon cake mix
1 small box lemon jello
1/2 cup hot water
1/2 cup lemon juice
1 teaspoon lemon rind
1 small box instant white chocolate jello pudding mix
1 1/2 cups milk
1 small tub cool whip

Make the cake according to the box directions. Remove from oven and cool 15 minutes. Dissolve the lemon jello in the hot water. Add the lemon juice and rind. Poke holes in the warm cake with a large fork and pour the jello over the top of the cake. Put in the fridge for several hours.
Mix the white chocolate pudding with the milk until it starts to thicken. Fold in the cool whip and frost the cake. Refrigerate until ready to serve.