1 sm. pkg. gelatin, black cherry, raspberry or strawberry Jello
1 pkg. cake mix, yellow or white
1 pkg. (3 3/4 oz.) instant vanilla pudding
1 sm. carton Cool Whip

Dissolve Jello in 1 1/2 cups hot water. Let stand at room temperature while baking cake. Mix cake according to directions on package and bake in a 13 x 9 x 2 inch baking pan.

When cake is baked, prick top well with a fork. Let cool 15 minutes, then pour liquid Jello over the cake. Refrigerate overnight. Next day, prepare the instant pudding according to directions on package. Spread pudding over cake. Then spread softened Cool Whip over the pudding. Keep leftover in refrigerator.