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

TOPPING:

1 env. whipped topping mix (2 to 2 1/2 c. yield)
1 (4 serving) pkg. vanilla instant pudding mix
1 to 1 1/2 c. cold milk
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 in a 9x13x2 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 about 1 inch apart. With a cup, slowly pour gelatin into holes. Refrigerate cake while preparing topping.

TOPPING: In a chilled, deep bowl, blend and whip topping mixture, instant pudding, cold milk and vanilla until stiff, 3-8 minutes. Immediately frost cake. Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen for storage.