Prepare cake mix according to package directions in 2 greased and floured 9-inch round cake pans; remove from pans and cool. Poke cakes at 1-inch intervals, using fork tines or end of wooden spoon.
Dissolve gelatin in boiling water; slowly drizzle over cake layers to allow gelatin to seep into holes. Refrigerate 1 hour.
Beat margarine or butter in bowl with electric mixer at medium speed until creamy; blend in pudding mix and milk. Slowly beat in powdered sugar until smooth and creamy. Refrigerate frosting about 10 minutes or until spreading consistency.
Mix 1/2 cup frosting, whipped topping and strawberries. Place one cake layer on serving dish; spread with strawberry filling. Top with remaining cake layer; frost with remaining frosting. Garnish with additional whipped topping and strawberries if de sired. Refrigerate until serving time.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.