Strawberry Cream Cake
Moist and delicious. Pretty enough for a party!
1 strawberry cake mix with pudding in it
1 3 oz. box strawberry gelatin
1 10 oz. pkg. frozen strawberries, thawed but not drained
1 3 oz. box of white chocolate instant pudding
1 8 oz. tub of whipped topping
Make cake in a 9×13” pan according to directions; cool. Use a meat fork to poke holes all over it. Dissolve the gelatin in 1 C. boiling water, cool slightly, and then pour this liquid evenly over the cake.
For the topping, stir the pudding mix into the thawed berries until blended, then add the whipped topping. Spread over the cake. Store, covered, in the fridge. Freezes well, too.
Kitchen Hint: Sugar-free gelatin, pudding, and lite whipped topping work fine.