– 1 box white cake mix (made according to package directions)
– 1 (3 oz) package raspberry Jell-O
– 1 cup hot water
– ½ cup cold water
– 1 (8 oz) container whipped topping, thawed
(such as Cool-Whip)
Start by making the cake
mix according to package directions in a greased
13x9 inch pan.
While the cake is still warm, use a drinking straw, skewer, or fork to poke holes in the cake, approximately 1 inch apart.
Dissolve the Jell-O in 1 cup of hot water. Stir to combine.
Stir in the ½ cup of cold water.
Pour the Jell-O mixture evenly over the cake, making sure all of the edges are covered, too.
Refrigerate the cake for at least 4 hours, or overnight, to allow the Jell-O to set up.
Tip: you can use whichever flavor of Jell-O that you like!
I used raspberry.
Spread the whipped topping evenly over the top.
Cut into squares and serve garnished with fresh fruit.