1 (18 oz.) pkg. yellow cake mix
1 (14 oz.) can sweetened condensed milk
1 (10 oz.) pkg. frozen strawberry halves in syrup, thawed
1 (19 oz.) jar strawberry ice cream topping (I like Mrs. Richardson's)
1 (8 oz.) Cool Whip
3/4 c. cocktail salted peanuts, slightly chopped

Prepare cake mix according to package directions. Bake in a 9 x 13 inch pan and cool. Poke holes in the cake with handle of wooden spoon. Pour condensed milk evenly over cake and into holes.

Combine thawed strawberries and syrup with ice cream topping and mix well. Spoon evenly over cake and into holes. Spread whipped topping over top and sprinkle chopped peanuts over all. Chill and serve.