• 1 box white cake mix

• 6 ounce box strawberry Jell-o

• 2 cups boiling water

• 16 ounces Cool-Whip

• 12 to 16 ounce box frozen sliced strawberries in syrup, thawed

Bake the cake according to the directions on the package in a greased 9 X 13” baking pan.

Cool on a rack.  Remove the cake from the pan and wash and dry the pan.  Return the cake to the clean pan.  Poke holes all over with a skewer.

Meanwhile dissolve the Jell-o in the 2 cups of boiling water.  Drizzle over the cake, allowing the Jell-o to run into the holes.  Chill overnight.

Fold together the Cool-Whip with the thawed strawberries (juice included) and frost the cake with the mixture.  Chill until ready to serve.  Should be well chilled when served.