INGREDIENTS
one 15.25-ounce box white cake mix, plus ingredients to make the cake (likely 3 egg whites, water, and oil)
1 cup boiling water
one 3-ounce package strawberry Jell-O
1/2 cup cold water
one 8-ounce container whipped topping, thawed (I used fat-free)
fresh strawberries sliced for garnishing, to taste
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INSTRUCTIONS
Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
Make cake according to package directions (likely adding 3 egg whites, water, and oil) and bake as directed.
Remove cake from the oven when it’s done (probably about 23 to 28 minutes) and use a fork to poke holes all over the cake.
To a large microwave-safe measuring cup, add 1 cup water and bring to a boil, about 90 seconds on high power.
Add the Jell-O and whisk to combine until Jell-O has fully dissolved.
Add 1/2 cold water and whisk to combine.
Slowly and evenly pour the Jell-O water over the cake, taking your time to evenly distribute it. Cover and place cake in the fridge for about 3 hours.
Remove cake from the fridge, evenly spread the whipped topping over the surface, cover cake, and refrigerate for at least 2 hours (overnight is even better) before slicing, garnishing with strawberries, and serving.
NOTES
Don’t add the strawberries until immediately prior to serving because they can get a little mushy if they’re sitting in Cool Whip in the fridge.
Cake will keep airtight in the fridge for up to 5 days.
If desired, you can make your cake from scratch using this Vanilla Cake Recipe
