Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- Prepare the white cake mix according to the package directions.
- Coat the sides and bottom of a 9x13-inch dish with shortening.
- Pour the cake batter into the prepared dish and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely.
- Once cooled, poke holes all over the top of the cake using a fork.
Layering
- In a small bowl, mix boiling water with the Jello until completely dissolved. Stir in the cold water.
- Pour the Jello mixture evenly over the cake, ensuring it fills the holes.
- Refrigerate for at least 1 hour.
- In another bowl, whisk together the milk and the instant cheesecake pudding mix until smooth.
- Fold in the sliced strawberries and pour the pudding mixture over the cake.
- Refrigerate again for 1 hour.
Finishing Touches
- Finally, top with Cool Whip and garnish with fresh strawberries, if desired.
- Refrigerate for at least another hour before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 5gSodium: 200mgFiber: 1gSugar: 25g
Notes
Store covered tightly with plastic wrap or in an airtight container. Can be refrigerated for up to 3 days or frozen in individual pieces.
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