Dessert / Cake: Chocolate Cherry Refrigerator Sheet Cake

From Mary Carey

Ingredients
1 (3.4 oz) package cherry gelatin
1 package Duncan Hines Deep Chocolate cake mix
1 envelope whipped topping mix (Two 2 ½ cup yield)
1 (3.4 oz) package chocolate instant pudding mix
1 ½ cups cold milk

Directions
Cake
Dissolve gelatin in ¾ cup boiling water. Add ½ cup cold water. Set aside at room temperature. Mix and bake cake as directed in a 13 x 9 x 2-inch pan. Cool cake 20-25 minutes. Poke deep holes through top of warm cake (still in pan) with meat fork or toothpick. Space holes about one inch apart. With a cup, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping.

Topping
In a chilled, deep bowl, blend and whip topping mix, instant pudding and cold milk until stiff (3-8 minutes). Immediately frost cake. Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen for storage. Yields: 16-20 servings.