1 pkg. strawberry gelatin (or whatever kind you like), 4 serving size
1 pkg. yellow cake mix, Supermoist

TOPPING:

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

Dissolve gelatin in 1 1/2 cups of boiling water. Add 1 cup of cold water; set aside at room temperature. Mix and bake cake as directed in a 13 x 9 x 2 inch pan. Cool cake 20 to 25 minutes. Poke deep holes through top of warm cake (still in pan) with the tip o a funnel. Space holes about 1 inch apart. With a cup, slowly pour gelatin mixture into holes. Refrigerate cake while preparing your favorite icing or this topping.

In a chilled, deep bowl, blend and whip topping mix, instant pudding and cold milk until stiff (3 to 8 minutes). Immediately frost cake. Cake must be stored in refrigerator and serve chilled.