Ingredients
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1 (18 ounce) package strawberry cake mix
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3 eggs (or as called for by your cake mix)
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1/3 cup oil (or as called for by your cake mix)
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1 1/3 cups water (or as called for by your cake mix)
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1 (4 ounce) package vanilla instant pudding mix
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1 cup milk
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2 cups Cool Whip, thawed
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fresh strawberries, sliced and fanned
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mint leaf
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2 (10 ounce) packages frozen sweetened strawberries, thawed
Instructions
- Preheat oven to 350 degrees.
- Flour and grease a 13x9 inch pan.
- Prepare cake according to package directions.
- Poke holes at 1" intervals with wooden spoon handle.
- Puree strawberries in blender.
- Evenly spoon strawberries over cake slowly, allowing pureed fruit to soak into holes.
- Prepare pudding using only 1 cup of milk.
- Fold in cool whip.
- Carefully spread over cake after all fruit has soaked in (VERY IMPORTANT).
- Place in refrigerator for at least 4 hours before serving.
- Decorate with fanned berries and mint leaves.