White cake mix, 2 (8 to 9 inch) round pans
8 oz. pkg. Jello (any flavor, my favorites - peach or cherry)
1 lg. container Cool Whip OR whipping cream
1 can or 1 1/2 c. fresh fruit (cherry pie filling OR can of fresh peaches)

Bake white cake to package directions, let cool to room temperature on rack. Mix Jello to package directions. Spoon hot Jello over cake, may put holes with toothpick in cake to help cake absorb Jello. Place in refrigerator overnight or for 7 hours. Cover bottom layer with whipped cream, arrange fruit between layers about 1/2 cup. Place top layer on. Cover entire cake with whipped cream. Arrange remainder of fruit on top of cake. Serve. Store leftover in refrigerator.