1 pkg. white cake mix
1 pkg. (3 oz.) raspberry Jello
1 c. boiling water
1/2 c. cold water
Cool Whip (thawed)

Prepare cake according to package directions. Bake in single layer large cake pan for 30 minutes or until done. Cool in pan 15 minutes. Poke with a fork at 1/2 inch intervals. Dissolve Jello in boiling water, add cold water and spoon over cake. Chill 3 to 4 hours. Top with Cool Whip.