Raspberry-Tres Leches Cake

Ingredients

• 0.5 cup knudsen cream sour
• 12 oz evaporated milk canned
• 1 cup raspberries fresh
• 3 oz jell-o raspberry flavor gelatin 
• 14 oz condensed milk sweetened canned
• 1 cup cool whip whipped topping thawed
• 1 pkg duncan hines classic decadent cake mix white (2-layer size)

Equipment

• frying pan
• oven
• blender

Directions

1. Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool 10 min. Pierce cake with large fork at 1/2-inch intervals.
2. Blend milks, sour cream and dry gelatin mix in blender until well blended.
3. Pour over cake; let stand until milk mixture is completely absorbed, re-piercing cake if necessary. Refrigerate 1 hour.
4. Frost cake with COOL WHIP. Top with raspberries just before serving.