#1006 - Yellow Jell-O Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 6oz. box strawberry Jell-O (OR blueberry Jell-O OR raspberry Jell-O)
2 cups boiling water
1 - 8oz. Cool Whip (thawed)
1 pint fresh berries (use the same type of berries as your Jell-O flavor)

Wash berries--drain and slice--refrigerate. Bake cake according to box directions. Pour Jell-O powders in a bowl--add boiling water and stir until dissolved. As soon as you remove cake from oven use the handle of a wooden spoon and poke holes all over the top of the cake about 1" apart. Pour the warm Jell-O over the top of the cake evenly. Cool to room temperature, then refrigerate for 1 hour. Remove from refrigerator, spread Cool Whip on the top (like frosting) and place sliced berries on the top of the Cool Whip. If the berries are too wet, dump them on paper towels to slightly dry them before adding to top of the Cool Whip. Refrigerate until cold--keep refrigerated.