Double Cherry Refrigerator Sheet Cake

 

1 3-ounce box cherry Jell-O
1 cherry-flavored cake mix*

Dissolve Jell-O in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temperature. Mix and bake cake as directed in a 13-by-9-by-2 inch pan. Cool cake 20 to 25 minutes. Poke deep holes through top of warm cake while it is still in pan with meat fork or toothpick; space holes about one half inch apart. With a cup, slowly pour Jell-O mixture into holes. Refrigerate cake while preparing topping.

TOPPING

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1 envelope whipped topping mix, 2 to 2 1/2 cup yield
1 4-serving size box vanilla instant pudding mix
1 1/2 cups cold milk
1 teaspoon vanilla

In a chilled, deep bowl, blend whipped topping mix, instant pudding, cold milk and vanilla until stiff, 3 to 8 minutes. Immediately frost cake. Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen. Serves 16 to 20.

*If you can't find cherry cake mix, you can use white cake mix.

- Recipe courtesy of Dottie Stover, Hagerstown