Raspberry Jello Poke Cake
Ingredients
1 box white cake mix, prepared according to box directions
1 box (3 oz) raspberry jello
1 cup boiling water
1 carton (8 oz) whipped topping
1 cup fresh raspberries
Directions
Prepare cake according to box directions.
Using the end of a wooden spoon, poke several holes in the cake.
When cake is cooled, combine boiling water with the raspberry jello. Stir until dissolved.
Pour jello mixture into the holes and over cake.
Place cake in the refrigerator for 30 minutes to allow jello to soak in.
Frost with whipped topping and finish things off with fresh raspberries.
Refrigerate until needed. Slice, serve and enjoy every bite.
