Cherry Refrigerator Sheet Cake 1 (3 ounce) box cherry jello 1 (18.25 ounce) box cherry-flavored cake mix Dissolve Jello in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temperature. Mix and bake cake as directed in a 13 x 9 x 2-inch pan. Cool cake 20 to 25 minutes. Poke deep holes through top of warm cake while it is still in pan with meat fork or wooden pick; space holes about one half inch apart. With a cup, slowly pour Jell-O mixture into holes. Refrigerate cake while preparing topping. Topping 1 envelope whipped topping mix, 2 to 2-1/2 cups yield 1 (4-serving size) box vanilla instant pudding mix 1-1/2 cups cold milk 1 teaspoon vanilla extract In a chilled, deep bowl, blend whipped topping mix, instant pudding, cold milk and vanilla until stiff, 3 to 8 minutes. Immediately frost cake. Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen.   Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page