Ingredients:
1 (3 ounce) package strawberry Jello
1 (18 1/4 ounce) package fudge marble cake mix
egg, according to cake mix directions
oil, according to cake mix directions
2 -2 1⁄2 cups frozen whipped topping, thawed
1 (3 ounce) package instant vanilla pudding
1 1⁄2 cups milk
1 teaspoon vanilla
Directions:
Dissolve jello by stirring it into 3/4 cup boiling water, then add 1/2 cup cold water; set aside at room temperature. Mix cake according to package directions and bake in a 9x13" pan. Cool baked cake for 30 minutes, then poke deep holes about 1" apart into cake with a meat fork or a chopstick; very slowly pour all the jello into the holes. Refrigerate cake; blend cool whip, instant pudding, milk, and vanilla until stiff; frost cake and return to refrigerator. Cover cake and (freeze at this point, or) keep refrigerated; serve chilled.
1 (3 ounce) package strawberry Jello
1 (18 1/4 ounce) package fudge marble cake mix
egg, according to cake mix directions
oil, according to cake mix directions
2 -2 1⁄2 cups frozen whipped topping, thawed
1 (3 ounce) package instant vanilla pudding
1 1⁄2 cups milk
1 teaspoon vanilla
Directions:
Dissolve jello by stirring it into 3/4 cup boiling water, then add 1/2 cup cold water; set aside at room temperature. Mix cake according to package directions and bake in a 9x13" pan. Cool baked cake for 30 minutes, then poke deep holes about 1" apart into cake with a meat fork or a chopstick; very slowly pour all the jello into the holes. Refrigerate cake; blend cool whip, instant pudding, milk, and vanilla until stiff; frost cake and return to refrigerator. Cover cake and (freeze at this point, or) keep refrigerated; serve chilled.
