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:

1 - Bake cake according to box directions in a 9×13 pan.

2 - When cake is done, let cool for about 15 minutes.

3 - While cake is cooling, boil water in a medium sauce pan over medium heat on stove top.

4 - Add jello packet to boiling water and stir until jello is completely dissolved then stir in cold water.

5 - Using a fork, poke holes into cake. Pour jello evenly over the top of cake.

6 - Cover cake and place in fridge for 3 hours.

7 - 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.

8 - Store covered in fridge for at least on hour and until ready to serve.