White Raspberry Poke Cake

Ingredients

1 (15.25 ounce) box white cake mix, prepared according to package directions

1 (3 ounce) box Jell-O raspberry flavored gelatin

1 cup boiling water

1/2 cup cold water

1 (8 ounce) pkg. cream cheese, softened

1/4 cup butter, softened

1 teaspoon vanilla extract

3 Tablespoons milk

3 cups powdered sugar

1 cup fresh raspberries

1/2 cup sliced almonds

Instructions

Preheat oven to 350 degrees F.
Make and bake cake as directed on box for a 9×13-inch glass pan. Let cool completely.
Poke holes all over cooled cake with a fork.
In a small bowl, whisk together Jell-O and boiling water until Jell-O is dissolved; stir in cold water.
Pour over cake and refrigerate for 30 minutes.
To make the frosting, beat together cream cheese and butter until fluffy.
Beat in vanilla, milk and powdered sugar until smooth. Spread on top of cake.
Top cake with fresh raspberries and sliced almonds.
Refrigerate until serving.