1 white cake mix
1 c. boiling water
1 package (3 oz.) Strawberry Jell-O
1/2 c. cold water
1 tub (8 oz.) Cool Whip, thawed
Prepare cake as directed in 9x13-inch pan. Cool cake in pan for 15 minutes. Pierce cake with large fork at 1/2-inch intervals. Add boiling water to gelatin mix in small bowl; stir 2 minutes until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours. Frost with Cool Whip. Refrigerate 1 hour. Top with fresh strawberries, if desired.
Kraft picture--I forgot. I topped mine with fresh strawberries, so it was pretty!