1 white cake mix
4 eggs
1 c. oil
1 (3 oz.) pkg. strawberry Jello
1/2 c. milk
1 (10 oz.) frozen, sliced strawberries, thawed
1/2 c. chopped nuts

Beat everything but nuts and strawberries. Fold them into smooth batter. Divide into 2 greased and floured 9x13 pans. Bake 350 degrees 25-30 minutes. Watch carefully - don't let burn. Cool completely.

TOPPING:

1 (8 oz.) softened cream cheese
1/2 c. powdered sugar
1 extra lg. Cool Whip
1/2 c. chopped nuts
1 (10 oz.) pkg. sliced strawberries, thawed

Cream cheese and powdered sugar. Beat in strawberries. Fold in nuts. Fold in Cool Whip. Frost cakes. Keep refrigerated! Keeps 1 week.