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Ingredients
- 2 baked (8- or 9-inch) round white cake layers, cooled
- 2 cups boiling water
- 1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Strawberry Flavor Gelatin
- 1 tub (6 oz.) COOL WHIP DIPS Strawberry Creme, thawed
Method
- Place cake layers, top sides up, in 2 clean 8- or 9-inch round cake pans.
- Pierce layers with large fork at 1/2-inch intervals.
- Stir boiling water into dry gelatin in medium bowl at least 2 minutes until completely dissolved.
- Carefully pour half of the gelatin over each cake layer.
- Refrigerate at least 3 hours.
- Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate.
- Spread with about 1 cup of the whipped topping.
- Unmold second cake layer; carefully place on first cake layer.
- Frost top and side of cake with remaining whipped topping.
- Refrigerate at least 1 hour or until ready to serve.
- Store leftover cake in refrigerator.
