2 baked 8 or 9-inch white cake layers, cooled
1 (3 oz.) pkg. Jello, any flavor
1 c. boiling water
1/2 c. cold water
1 (8 oz.) container Cool Whip non-dairy topping, thawed

Place cake layers, top sides up, in two clean layer pans; prick each cake with utility fork at 1/2 inch intervals. Dissolve gelatin in boiling water. Add cold water and pour carefully over cakes. Chill 3-4 hours.

Dip one cake pan in warm water for 10 seconds; then turn out onto serving plate. Top with 1 cup of whipped topping. Unmold second cake layer and place carefully on first layer. Frost top and sides with remaining whipped topping. Chill. Garnish as desired (strawberries are great!). Store leftover cake in refrigerator.