1 Yellow Cake Mix
2 Packages Raspberry Jello
1 small package Vanilla Instant Pudding
1 cup milk
2 tsp Vanilla
3 cups frozen whipped topping
Bake the cake as directed in a 9×13″ pan, two square, OR two round pans. Let cake cool completely. Poke holes in cooled cake with the handle of a wooden spoon. I like to vary the depth of the holes.
Mix 1 package raspberry gelatin dessert with 1 cup boiling water, stirring til dissolved. Add 1 cup cold water and stir. Pour over cake. Cover lightly with plastic wrap and refrigerate for 3 hours.
In mixer bowl, beat pudding mix with cold milk, the second package of gelatin dessert and vanilla until thickened. Add approximately 3 cups of whipped topping. Place in refrigerator to chill along with the cake.
PLEASE NOTE: To get the layered look as in the picture – mix your cake as directed on box. Pour into well greased and floured pans. You can use two 8 x 8 or 9 x 9 square pans – OR – use round baking pans.
When cool, remove cakes from pans and place each layer on a dinner plate. Then poke your holes and pour the Jello over the top. Cover lightly with plastic wrap. Refrigerate for about 3 hours.
Frost cake with pudding/Jello/vanilla mixture.
By Tika 7/24/15
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