Bake in 13 x 9 cake pan as directed.
Remove from oven and poke holes in cake with fork.
Every two to three time you poke the cake, turn the fork so as to make bigger holes.
(If the holes are not big enough, the Jello will not seep down into the cake).
Make sure you poke all the way to the bottom if possible.
Prepare Jello using one-half the amount of water.
Pour Jello over the top of the cake, covering it completely.
Place in refrigerator to cool.
Add thawed sweetened, drained strawberries to the Coolwhip.
Place in refrigerator.
Once the cake has completely cooled, frost with the Coolwhip mixture and top with fresh sliced strawberries.
Recipe is believed to be accurate
but is not guaranteed. Recipe is intended for personal use only.
You can print a copy for yourself and/or your friends,
but you cannot publish it or post it to any Internet or other public site
without our permission.
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