1 box white cake mix
2 small boxes instant chocolate pudding (or flavor of your choice)
1 (8 oz.) tub of Cool Whip
Prepare the cake according to the package. Cool completely.
Prepare pudding according to packages. Poke 1/2-inch holes in cake (I used the end of a wooden spoon, but whatever you choose to use will do). Pour pudding over cake.
Top with Cool Whip.
Refrigerate at least 2 hours before serving. Store in the refrigerator.
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This is a recipe I basically adapted myself from the good old Jello cake recipe.