1 pkg. Duncan Hines strawberry cake mix
1 (3 oz.) pkg. strawberry gelatin
1 envelope whipped topping mix (2 1/2 c. yield)
1 (4 serving) pkg. vanilla instant pudding mix
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 13 x 9 x 2-inch pan which has been greased and floured. Cool cake for 20 to 25 minutes.

Poke holes through top of warm cake (still in pan) with meat fork. Space holes about 1-inch apart. With a cup, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping.

Topping: In a chilled deep bowl, blend and whip topping mix, instant pudding, cold milk and vanilla until stiff. Immediately frost cake. Cake may be stored in the refrigerator and served chilled.

May use lemon or lime jello and lemon or white cake mix.