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Ingredients
- 1 package of cake mix, white or yellow
- 1 (3 oz) Rasberry jello
- 1 Cup boiling water to melt jello
- 1 (3.4 oz) instant vanilla pudding
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon rasberry extract
- 1 (8oz) Cool whip thawed
Preparation
Step 1
1. Prepare cake in 9 x 13 pan. Poke holes in cake while still hot. I use a wooden spoon handle to poke the holes.
2. In medium bowl, make jello with only 1 cup water. Poor jello over cake while hot.
3. Cool cake completely
4. In medium bowl, make vanilla pudding with 1 cup milk. Stir in vanilla and rasberry extract. Fold in whipped topping. Spread
evenly over cake. Refrigerate cake 1 hour before serving. I usually make the day before and keep in the refrigerator.
I also add fresh rasberry to top of coolwhip.
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