1 box Pillsbury yellow cake mix
1 pkg. raspberry Jello
1 sm. box vanilla instant pudding
1 sm. container Cool Whip

Bake cake in 9 x 13 inch pan as directed. While cake is in oven, make vanilla pudding and raspberry Jello. Refrigerate both. When cake is done, allow to cool 15 to 20 minutes. Remove cake from pan and place on cake dish. Poke holes in cake about 1/2 inch apart. Pour Jello, still in liquid form, into each hole. Frost with vanilla pudding. Before serving, top with Cool Whip. Serves 10.