Holiday Jello Cake
Holiday Jello Poke Cake
- 1 box white cake mix (+ ingredients on box)
- 1 3 oz box lime jello
- 1 3 oz box cherry jello
- 2 cups boiling water
- 1 cup cold water
- 1 16 oz frozen whipped topping
- holiday sprinkles
Bake cake according to directions on the box. Bake in a 9x13 baking pan or dish.
Let the cake slightly cool and poke holes in the cake with the back of a wooden spoon. (You can also use a fork if you don't have wooden spoon.)
Place red jello mix in one bowl and green jello mix in another bowl. Pour 1 cup boiling water in the red mix and 1 cup of boiling water in the green bowl. Stir until disolved.
Pour 1/2 cup cold water in with red and 1/2 cup cold water in green.
Pour red jello in every other row of holes and pour green in remaining holes. Make sure to pour all of the jello mixture.
Chill the cake for 3-4 hours or over night and then top with whipped topping and sprinkles.
Calories: 193kcal | Carbohydrates: 42g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 363mg | Potassium: 32mg | Sugar: 21g | Calcium: 115mg | Iron: 1mg