Preheat your oven to the temperature specified on the cake mix box. Combine the cake mix, boiling water, and green food dye in a large bowl, then pour into a greased baking dish and bake for 25-30 minutes.

Let the cake cool in the pan for about 15 minutes. Poke holes in the cake with a fork every ½ to 1 inch apart.

Boil the required water for the Jell-O, then mix it with the lime Jell-O until dissolved. Add cold water to cool it down.

Pour the Jell-O over the cooled cake, ensuring it seeps into the holes. Let absorb for 5 minutes.

Cover the cake with plastic wrap and chill in the refrigerator for 3 to 4 hours.

Whip the heavy cream in a bowl until stiff peaks form. In another bowl, mix cream cheese, powdered sugar, salt, and vanilla until smooth.

Fold the whipped cream into the cream cheese mixture gently until incorporated.

Retrieve the cake, frost generously, and slice into squares to serve.