1 pkg. strawberry gelatin (4 serving size)
1 pkg. Duncan Hines strawberry cake mix

1 env. whipped topping mix (yield 2 cups)
1 pkg. vanilla instant pudding mix (3 1/2 oz.)
1 1/2 c. cold water
1 tsp. vanilla

Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water. Set aside at room temperature.

Mix and bake cake as directed on package in a 13x9x2 inch pan. Cool cake 20-25 minutes. Poke deep holes through top of warm cake (still in pan) with meat fork or toothpick. Space holes 1/2 inch apart. With cup slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping.

Mix ingredients for topping and beat until thickens. Spread on cake and refrigerate for 1 hour before serving. Keep refrigerated any that is left. Delicious!