- 1 18 oz box white cake mix
- 1 cup boiling water
- 1 3 oz box jello, any flavor
- ½ cup cold water
- 1 cup whipping cream
- 4 oz. cream cheese
- ¼ cup sugar
- ½ tsp vanilla
ingredients
directions
1. Prepare and bake cake in 13x9-inch baking pan as directed on package. Remove from oven. Cool cake in pan 15 minutes. Pierce cake with large fork at 1/2-inch intervals. |
2. Meanwhile, stir boiling water into dry gelatin mix in small bowl at least 2 minutes until completely dissolved. Stir in cold water; carefully pour over cake. Refrigerate 3 hours. |
3. Meanwhile, combine the cream cheese, sugar, and vanilla extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak. |
4. Frost with whipped topping. Refrigerate at least 1 hour or until ready to serve. Cut into 16 slices. Store leftover cake in the refrigerator. |
