Strawberry moon cake

• STEP ONE
• white cake mix, 15.25 oz., prepared according to directions on box and baked in a 9 x 13 pan
• 6 oz. strawberry gelatin
• 2 cups boiling water
• STEP TWO
• 14 oz. can whipped cream cheese frosting
• ½ tsp. almond flavoring
• 8 oz. whipped topping, thawed

1. After cake has had at least one hour to cool, combine strawberry gelatin in a medium-sized bowl, and gently stir in boiling water. Poke about 24 holes in cake with the end of a wooden spoon and pour warm gelatin over cake.
2. Combine frosting, almond flavoring and whipped topping and spread over cake. Garnish the top with fresh sliced strawberries and refrigerate at least three hours before serving. Be sure to refrigerate remaining cake, if you’re lucky enough to have leftovers!

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