Let’s walk through this fun and easy process:

1. Bake and Cool the Cake:

• Prepare the white cake mix batter according to the instructions on the box, using a 9×13 inch baking pan.
• Bake as directed until a toothpick inserted into the center comes out clean.
• Let the cake cool completely in the pan on a wire rack. This is important – adding hot Jello to a warm cake can make it gummy.

2. Poke Holes:

• Once the cake is completely cool, use the round handle of a wooden spoon (or a large skewer/chopstick) to poke holes all over the top surface of the cake. Space the holes about 1 inch apart, poking down almost to the bottom of the cake.

3. Prepare and Pour Jello:

• Prepare the strawberry Jello according to the package directions up to the point where you would normally refrigerate it to set. This usually involves dissolving the powder in boiling water, then adding cold water. Do not let the Jello begin to set.
• While the Jello is still a warm liquid, carefully and slowly pour it evenly over the top of the poked cake, trying to fill the holes.

4. Chill Until Set:

• Place the Jello-covered cake in the refrigerator. Chill for 4-5 hours, or until the Jello has completely set within the cake.

5. Top with Cool Whip:

• Once the Jello is firm, carefully spread the thawed Cool Whip evenly over the top of the cake.

6. Serve and Enjoy:

• Serve the cake chilled. Slice into squares and enjoy!

So easy and fun to make!