Strawberry Cream Cake
1 (18.25 ounce) box white cake mix
1 small box strawberry gelatin
1 cup hot water
1 container Cool Whip
2 cans strawberry pie filling
Mix cake according to box directions. Bake in a 13 x 9-inch pan. Cool slightly, then punch holes in cake. Mix small package of gelatin with 1 cup hot water, then pour over cake. Put in refrigerator to chill.
Spread cake with the strawberry pie filling, then spread thawed Cool Whip over the top.