• Strawberry cake mix
• 2 10-oz thawed sliced strawberry packages
• 4-oz serving white chocolate pudding
• 1 cup milk
• 2 cups cool whip


Make the strawberry cake according to directions and pour the mix in a 9 X 13 greased or buttered metal pan. After it is baked & cooled, poke about 100 holes all over the cake with an unsharpened pencil or something similar. Puree the packages of sliced strawberries and pour over the cooled cake. Let the cake cool in the refrigerator or freezer for a while before applying the topping. Mix 1 4-oz serving white chocolate pudding with one cup of milk. Mix this pudding with 2 cups of cool whip and spread over the cake. Keep cool in refrigerator.