Skinny Cherry Poke Cake

Ingredients:

1 box of white cake mix
10 oz. Sprite Zero
2 egg whites
.3oz. sugar free cherry jell-o mix
1 c. boiling water
1/2 c. cold water
1 oz. sugar free instant vanilla pudding
1 1/2 c. milk
4 oz. Cool Whip, lite

Preheat the oven to 350 degrees. Line a 13x9 pan with tinfoil and spray with non stick cooking spray. In a large bowl, whisk the cake mix, sprite and egg whites together. Pour into the prepared pan. Cook for five minutes less than the box directions. Let cool on a wire rack while you prepare the next step.

In a small bowl, whisk the cherry jell-o mix with the boiling water (I use really hot water from the tap. It has the same effect). When the mix dissolves, add the cold water. Poke the cake with a toothpick about an inch apart from each other (I go in rows because it is easier to keep track of where I have been already). Pour the cherry jell-o on top of the cake distributing as evenly as possible. Refrigerate for at least 15 minutes before adding the frosting.

For the frosting, combine the instant pudding and milk together and whisk until the powder is dissolved. Refrigerate for about 5 minutes or until the pudding is set, and then fold in the Cool Whip. Spread on top of the cake evenly.

(Makes 18 servings, 4 WW points per serving)