Strawberries & Cream Poke Cake

Topping:

• 1 packet Strawberries & Cream Dip Mix
• 1 cup (8 oz.) cream cheese, softened
• 1 cup sour cream
• 1 container (8 oz.) frozen whipped topping*(i.e., CoolWhip ), thawed

Cake:

• 1 box (15.25 oz.) white cake mix, prepare per pkg. directions
• 1 pkg. (3 oz.) strawberry gelatin
• 1 cup boiling water
• 1/2 cup cold water

Directions:

Mix Strawberries & Cream Dip Mix with softened cream cheese and sour cream until well blended. Fold in thawed whipped topping and place in refrigerator to chill. Prepare cake as directed on package and bake in a 13x9-inch cake pan. Allow baked cake to cool for 15 minutes. Poke cake with fork every 1/2 to 1 inch. Dissolve strawberry gelatin in boiling water, mix, add cold water and mix again. Slowly spoon gelatin mixture over cake so the mixture soaks into the holes. Spread Strawberries & Cream topping mixture over entire top of cake. Chill 3 to 4 hours. Garnish with strawberry slices.