Ingredients
Scale
- 1 box white cake mix
- 1 3-ounce box strawberry Jello
- 1 cup boiling water
- ½ cup cold water
- 1 8-ounce tub Cool Whip topping
- Strawberries for garnish, optional
Instructions
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Bake the cake in a 9×13-inch pan according to the instructions on the box. Remove from the oven and cool the cake in the pan for 15 minutes.
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Pierce the cake with a fork at ½-inch intervals.
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In a 2 cup glass measuring cup, mix the dry Jello with 1 cup boiling water. Stir for 2 minutes until completely dissolved. Stir in cold water.
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Carefully pour the Jello over the cake, making sure to pour over all the fork holes. Then refrigerate the cake for at least 3 hours.
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After the cake has chilled, frost with the Cool Whip and garnish with strawberries. Refrigerate until ready to serve.