This is a yummy and refreshing, chilled dessert, which I first tasted, when our church was on a mission trip, sheetrocking a church in Silex, Missouri this summer (2011). One of the ladies (Miss Wanda) from this sweet church brought this cake to our workers. Everyone on our church mission team loved it. So, I asked for the recipe and made it when we got back home (during this very HOT Texas summer)! It's super easy, and is so tasty and refreshing on a hot summer day! :)
1Mix cake mix according to the box directions, bake and let cool completely in pan. Use the end of a wooden spoon and poke holes all over the cake.
In a small mixing bowl, stir together the pouch of Jello powder and 1 cup boiling water. Stir until Jello is dissolved. Then add ¾ cup COLD water and mix well. Pour this mixture all over cake with poked holes. Cover cake, then, put in refrigerator and let chill until set. (An hour is plenty of time.)
Pour entire 10 oz. box of thawed strawberries into blender and mix into a liquid. (Do not drain strawberries; use entire box.) Add to the Cool Whip and mix well. Spread over top of chilled cake. Cover cake, and store in refrigerator until ready to serve.
Very Easy. You can use different flavors of Jello liquid to pour over the cake, and then top with plain Cool Whip; or, you can add stuff to the Cool Whip – Example: You could pour orange Jello liquid over the cake, and puree a can of drained mandarin oranges to mix into the Cool Whip topping.
2To make a lighter recipe, you could puree 10 fresh strawberries, in place of the frozen, sweetened strawberries. You could also use sugar-free jello, if desired.