1 small Jello (any flavor)
1/2 cup instant vanilla pudding mix
1 cup water
1 (8 oz.) Cool Whip
Make cake and let it cool. Make Jello using only 3/4 cup of water to dissolve and 3/4 cup cold water. Poke holes in the cake using a straw or fork (about every 2 inches). Pour Jello on cake and refrigerate for 2 hours. Mix pudding with water and refrigerate 1/2 hour. Mix Cool Whip into pudding and spread on top of cake. Serve or store in fridge in covered container until ready to serve.
Testing comment: One of our favorite desserts.
What lies behind us
and what lies before us
are tiny matters compared to
what lies within us.
(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 86)