1 pkg. cherry gelatin (sm.)
1 pkg. chocolate cake mix

TOPPING:

1 env. Dream Whip
1 pkg. chocolate instant pudding
1 1/2 c. cold milk

Dissolve Jello in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temperature. Bake cake in 13 x 9 inch pan. Poke deep holes through warm cake with fork. Slowly pour Jello into holes. Refrigerate cake while preparing topping.

Topping: In a chilled deep bowl, blend and whip topping mix, instant pudding and cold milk until stiff (3-8 minutes). Immediately frost cake. Store in refrigerator. Serve chilled. May be frozen for storage.