1 White Cake Mix
1 small pkg. raspberry Jello
Topping:
1 large pkg. instant vanilla pudding
3 oz. cream cheese
1 8 oz. Cool Whip
1 can raspberry filling
Make cake according to pkg. directions and pour into jelly-roll (sheet cake) pan. After baking, let cake cool, then poke holes in the cake with a fork. Mix Jello according to directions and pour over cake. Refrigerate. Mix topping together by first whipping cream cheese and then adding Cool Whip and pudding. Don't mix in the raspberry pie filling! Just before serving, spread topping on cake and then carefully spread raspberry filling over topping.
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