Strawberry Poke Cake

This was the first dessert I had in a long while...write that down.  Since starting Weight Watchers again, I pretty much cut out all desserts.

But a girl has gotta indulge once in awhile right?

I strongly believe in having one day a week (especially if you are on some sort of diet), to splurge a little.  This cake was my splurge.  I made it when our friends were over this weekend, as it is one of the husband's favorites.

And well, mine too.

Strawberry Poke Cake
(otherwise known as Jello Cake to many)

1 box white or yellow cake mix

1 box strawberry jello

1 c. boiling water

1/2 c. cold water

1 box white chocolate instant pudding and pie filling mix

1/3 c. milk

1 container whipped topping

Heat oven to 350 degrees.  Prepare cake mix as directed on box using water, oil and egg whites, bake in 9x13-inch pan.  Cool completely for at least 1 hour.

Pierce cooled cake with fork at 1/2-inch intervals.  In medium bowl, stir gelatin and boiling water until dissolved.  Stir in cold water.  Carefully pour mixture over entire surface of cake.  Refrigerate at least 3 hours or until serving time.

In large bowl, mix pudding mix and milk until well blended.  Gently fold in whipped topping, spread over cake.  Keep in the refrigerator until ready to serve, and after for leftovers.

I haven't met a person who didn't like this cake.  It's light and refreshing for summer and tastes even better when topped with fresh blueberries and strawberries.

Speaking of strawberries...

Look who got caught stealing them off the kitchen counter last night!  My co-worker brought me a flat and a quart of fresh, organic strawberries from a local farm.  (I would have picked them myself, but when the hubby is working and I have the two kids I don't dare take them out alone by myself for more than an hour...trust me, we'd all end up in tears.)

What's a girl to do with all these strawberries?  Make Strawberry Freezer Jam!  It's on the agenda sometime this week, stay tuned...