Strawberry Poke Cake

Strawberry Poke Cake 1 (15.25 oz) boxed white cake mix 1 cup boiling water 1 (3 oz) box strawberry flavored Jell-o 1/2 cup cold water Frosting: 1 (8 oz) tub Cool-Whip non-dairy whipped topping 1 (8 oz) package cream cheese, softened 1 cup powdered sugar 1 teaspoon vanilla Topping: 1 pound strawberries, cut into triangles Make cake as directed on the back of the box for a 9"×13″ pan. Let the cake cool for 20 minutes and “poke” the cake with a large fork until the entire surface of the cake is covered. Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake. Cover the cake with plastic wrap and refrigerate for three hours. Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat with a mixer until smooth. Spread on top of cake. Top with strawberries and keep in the fridge until ready to serve.