Cherry Whip Cake
1 package white cake mix
1 package cherry gelatin powder (6 oz)
1 cup boiling water
1/2 cup cold water
1 carton Cool Whip (12 oz)
1 can cherry pie filling
Mix cake mix as package directs. Pour into a 13x9" baking pan. Bake at
350 for 30-35 minutes; cool for 15 minutes. Poke holes at 1/2"
intervals (use a wood spoon). Mix Jell-O and water. Pour all over the
cake. Cover and chill for 3-4 hours. Spread Cool Whip over top,
completely covering the cake. Then spoon cherry pie filling on top;
refrigerate.