Neapolitan Refrigerator Sheet Cake

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   ["Dissolve jello by stirring it into 3/4 cup boiling water, then add 1/2 cup cold water; set aside at room temperature.", "Mix cake according to package directions and bake in a 9x13"" pan.", "Cool baked cake for 30 minutes, then poke deep holes about 1"" apart into cake with a meat fork or a chopstick; very slowly pour all the jello into the holes.", "Refrigerate cake; blend cool whip, instant pudding, milk, and vanilla until stiff; frost cake and return to refrigerator.", "Cover cake and (freeze at this point, or) keep refrigerated; serve chilled."]

* Per serving · 4 servings · Values may vary.

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