by Kathy Saleen
1 White Cake mix
1 small box Strawberry JELLO
1½ cups Cool Whip or fresh Whipped Cream
Make cake as directed on package. Immediately poke holes into warm cake with large two-pronged fork. Make Jello as directed on package, leaving out 1/8 cup water. Pour Jello mixture over the top of warm cake. Cake will absorb the Jello very quickly. Place cake in the refrigerator and chill for a minimum of 2 hours (best if left overnight).
Top with fresh whipped cream or Cool Whip. Refrigerate between servings.
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