Ingredients: – 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.