6 oz package jello (or two 3 oz packages in different colors, as shown)
8 oz tub cool whip, thawed
Prepare cake and bake as directed on package for 13×9-inch baking pan. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals (I use a chopstick).
Stir jello into boiling water until completely dissolved. Carefully pour over cake. Refrigerate 3 hours.
Frost cake with cool whip once jello has set.
* Use multiple flavor combinations, we like chocolate cake with raspberry jello, white cake with strawberry jello, lemon cake with lemon jello...
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