J - Jello Poke Cake

I've made this twice in the last month, once for my birthday cake and once for Easter. It's so refreshing and tasty! My two favorite flavors of jello right now are raspberry and orange. They are a great combo!

Jello Poke Layer Cake

Ingredients:

White cake mix – made in 9x13 pan or in two layers, cooled

2 small boxes or 1 large box of jello (*2 small different flavors, best)

2 C boiling water (1 C each flavor)

3 ½ C (8 oz) cool whip

Place cake layers, top side up, in two 8 or 9” cake pans.  Prick each cake with utility fork at ½” intervals. Dissolve jello in boiling water. Carefully spoon over cake layers. (I pour.) Chill 3-4 hours. Dip cake pans in warm water for 10 sec.; then unmold onto serving plate. Top with about 1 C of cool whip. Unmold second layer carefully onto 1st layer. Frost top and side with cool whip. Chill.

• When I don’t have a lot of time I make this cake in a 9x13 pan, add the jello, and frost top after chilled. It’s light and cool – great for a hot summer day!

Recipe Given By: Sherry Hildebrant