Ingredients

The following ingredients have 4 Servings
  • 1 box white cake mix
  • 3 oz package raspberry gelatin
  • 1 1/2 cups boiling water
  • 8 ounce container Cool Whip or fresh whipped topping
  • 21 oz can raspberry pie filling

Instruction

  • Prepare cake according to box directions using a 13x9 baking pan. Remove from oven and cool for ten minutes.
  • Use a serving fork to poke holes an inch or so apart all over the cake.
  • Add the powdered gelatin to the boiling water and stir until dissolved.
  • Slowly pour gelatin over the cake.
  • Refrigerate cake for 45 minutes.
  • Remove cake from the refrigerator and frost with Cool Whip. Top Cool Whip with pie filling.
  • Refrigerate 1-2 hours before serving.