Strawberry Poke Cake

Ingredients

1 box white cake mix, and ingredients it calls for
1 cup boiling water
1 (3 oz) packet Strawberry Jello
1 cup cold water

TOPPING

8 oz. Cool Whip, thawed (or whipped topping)
¼ cup powdered sugar
¼ teaspoon almond extract
Sliced Strawberries

Instructions

Bake cake according to box directions in a 9×13 pan.
When cake is done, let cool for about 15 minutes.
While cake is cooling, boil water in a medium sauce pan over medium heat on stove top.
Add jello packet to boiling water and stir until jello is completely dissolved then stir in cold water.
Using a fork, poke holes into cake. Pour jello evenly over the top of cake.
Cover cake and place in fridge for 3 hours.
Combine Cool Whip, powdered sugar and almond extract in a medium bowl and stir to combine. Spread evenly over the top of cake. Arrange sliced strawberries over the whipped topping as desired.
Store covered in fridge for at least on hour and until ready to serve