Neapolitan Refrigerator Sheet Cake

Total Time
Prep 15 mins
Cook 35 mins

The flavors of strawberry, chocolate, and vanilla combine wonderfully in this moist and festive-looking cake. It's easy to make and may be frozen for later use.

Ingredients Nutrition


  1. Dissolve jello by stirring it into 3/4 cup boiling water, then add 1/2 cup cold water; set aside at room temperature.
  2. Mix cake according to package directions and bake in a 9x13" pan.
  3. Cool baked cake for 30 minutes, then poke deep holes about 1" apart into cake with a meat fork or a chopstick; very slowly pour all the jello into the holes.
  4. Refrigerate cake; blend cool whip, instant pudding, milk, and vanilla until stiff; frost cake and return to refrigerator.
  5. Cover cake and (freeze at this point, or) keep refrigerated; serve chilled.
Most Helpful

This was delicious, this is a perfect summer, (or anytime) cake. I can't wait to make it again!

Aunt Paula May 23, 2012

I froze the constructed cake for 2 weeks and then defrosted it in the refrigerator the night before serving. It worked out great. My Mom in particular loved the cake.

Marie Nixon June 20, 2010

Love this cake....very refreshing summer dessert.

55tbird May 24, 2010

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