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| Raspberry Poke Cake
1 whole white cake mix
1 box Jello, raspberry flavor, small box
1 cup water, boiling
1/2 cup water, cold
8 ounces cream cheese
8 ounces Cool Whip
1 can raspberry pie filling
Make cake batter as directed on back of box and pour into a lightly greased 9 X 13" pan. Bake as directed and let cool. Poke deep holes into cake with a fork, about 1 inch apart.
Dissolve Jello in 1 cup boiling water. Then add cold water to Jello. Slowly pour Jello mixture into holes and over top of cake. Mix together softened cream cheese and Cool Whip. Spread over top of cake. Spoon pie filling evenly over top, leave a rim of the white topping showing around the edges of the cake. Refrigerate at least 3 hours before serving. Store in refrigerator. |
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