1 package white cake mix
1 small package raspberry gelatin
3/4 cup boiling water
1/2 cup ice water
1 medium-size container Dream Whip
1-1/2 cup cold whole milk
1 teaspoon rich vanilla
1 small box vanilla instant pudding mix
First off, make the white cake according to the directions on the box and bake it in a 9” x 13” pan. Keep in mind that it needs to cook for 20to 26 minutes, or until a toothpick inserted into the cake’s center comes out clean.
While the cake is baking, combine the raspberry gelatin with 3/4 cup boiling water and 1/2 cup cold water. Then, once the cake cooks, poke deep holes into it (about 1/2 inch apart) with the handle of a wooden spoon and pour the cooled gelatin slowly into the holes.
NOTE: Be careful that you do not poke the holes all the way through the cake! If you do, the gelatin will run out through the bottom and make a mess!
At this point, when the gelatin has filled each hole, refrigerate the cake while you make the topping. Here’s how it’s done:
Simply blend the Dream Whip, the milk, the vanilla, and the pudding mix until the mixture becomes stiff. When it’s at the right consistency, simply use it just like a frosting and immediately store the cake in the refrigerator for at least 3 hours (or preferably overnight.)
It obviously goes without saying that this holiday dessert is best served chilled!
By the way, it’s perfectly okay to make the cake and freeze it in advance, even after it’s been frosted.