1 pkg. yellow cake mix
1 pkg. strawberry Jello (4 serving size)
3/4 c. boiling water
1/2 c. cold water

Preheat oven to 350 degrees. Dissolve Jello in boiling water. Add cold water; set aside at room temperature. Mix and bake cake as directed in 13x9x2 inch pan. Cool cake 20 to 25 minutes. Poke holes deep in top of warm cake with a meat fork, space holes about 1 inch apart. With a cup slowly pour Jello mixture into holes. Refrigerate cake while preparing topping.

TOPPING:

1 env. whipped topping mix (2 to 2 1/2 c. yield)
1 pkg. vanilla instant pudding mix, 4 serving size
1 1/2 c. cold milk
1 tsp. vanilla

In a chilled bowl, blend and whip topping mix and instant pudding, cold milk and vanilla until stiff. 3 to 8 minutes. Immediately frost cake and refrigerate.