• Preheat oven to 350 degrees. Grease a 9 x 13 baking dish with non-stick cooking spray.

Cake

• Prepare & bake cake per directions on back of cake mix box for a 9 x 13 cake. Cool cake completely. Poke holes in cake using a skewer or a chop stick.

  NOTE: Space the holes about 1/2 inch apart. Do not poke holes all the way through cake. Stop about 2/3 of the way.

  NOTE: I love taking box cake mixes and making them bakery style. Replace the water with milk, replace the oil with melted butter, and add an additional egg. (THIS IS AN OPTION.)
• In a small sauce pan bring 1/2 cup of water to a boil over high heat. Add in 3oz package of powdered jello to boiling water and whisk for 1 minute until sugar has dissolved. Turn off burner and whisk in 1/2 cup cold water.
• Pour jello mixture into measuring cup. Drizzle liquid jello over the cake aiming for the holes until completely covered. Cover cake and refrigerate for 2 hours to set up the jello in the cake.

Frosting

• After cake has set: In large mixing bowl beat heavy whipping cream on medium speed of electric hand mixer until stiff peaks form.
• In a separate large mixing bowl, beat softened cream cheese until smooth. Beat in powdered sugar until smooth. Beat in vanilla & salt until combined. Fold in the whipped cream from prior step. Spread frosting over cooled cake.

Cookie Topping

• In food processor pulse cookies until they form crumbs. Place into medium bowl. Add in package of strawberry jello, and 4 TBS melted butter. Stir until combined.
• Sprinkle crumbs on top of cake and press down to adhere to cake. Place 8 dollops of Redi Whip on top spaced out. Place half of a strawberry in the center of each dollop of Redi Whip.

  Such a delicious cake for Spring or Summer.