1 pkg. white cake mix (Jiffy works fine)
1 pkg. (3 oz.) Jello, lemon or red
1 c. boiling water
1 c. cold water
Cool Whip
Prepare cake mix as directed on package. Bake in 9 x 13 inch pan. Cool 15 minutes. Poke holes with a fork or a pair of chopsticks when the sheet cake gets cool. Holes should not go all the way through cake to the bottom of the pan. The entire cake should be perforated this way with holes every 1/2 – 3/4 inch. Spoon warm gelatin over cake. Chill 3 to 4 hours. Top with whipped topping. Serves 12.
Thank you, Gayle Shedd, for introducing us to this recipe!