1 cup water

1/3 cup oil

3 eggs

1 teaspoon vanilla

1 (three-ounce) box sugar-free strawberry gelatin

3/4 cup boiling water

1/2 cup cold water

1 (four-ounce) package sugar-free vanilla pudding

1 cup milk

1 (eight-ounce) tub sugar-free Cool Whip

Blend cake mix, water, oil and eggs until moist. Add vanilla. Beat for two minutes. Bake in a greased 9x13-inch pan for 30 minutes at 350 degrees.

Dissolve gelatin in boiling water. Add cold water. Prick holes in the warm cake. Pour gelatin over the cake.

Beat pudding and milk with a mixer. Fold in the Cool Whip. Frost the cooled cake and refrigerate. Serve with a strawberry on top.