Double Cherry Refrigerator Sheet Cake

1 (3 ounce) box cherry gelatin
1 (18.25 ounce) box cherry-flavored cake mix

Dissolve Jell-O in 3/4 cup boiling water. Add 1/2 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 to 25 minutes.

Poke deep holes through top of warm cake while it is still in pan with meat fork or wooden pick; space holes about one half inch apart. With a cup, slowly pour Jell-O mixture into holes. Refrigerate cake while preparing topping.

Topping:
1 envelope whipped topping mix, 2 to 2 1/2 cups yield
1 (4-serving size) box vanilla instant pudding mix
1 1/2 cups cold milk
1 teaspoon vanilla extract

In a chilled, deep bowl, blend whipped topping mix, instant pudding, cold milk and vanilla extract until stiff, 3 to 8 minutes. Immediately frost cake. Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen.

Serves 16 to 20.