a reader from Staunton, Virginia says:
I like this recipe because its something new that I just kind of thought of while my fiance was fixing dinner.

Prep Time: 10-15 min.

Ingredients:

• 2 boxes Washington's Gingerbread Mix

• 2 cans King's Pantry Strawberris in light syrup or fresh sliced strawberries

• 8 oz. Kraft Cool Whip

Directions:

Mix gingerbread mix as specified on box, preheat oven to 375 degrees, bake for 20-25 min. and let cool for ten min. After cooled take rubber spatula and lossen border of both cakes, next spread 2-4 oz. of Cool Whip on bottom layer. Take strawberries and spread evenly over Cool Whipped bottom layer, then spread 2 1/2 oz. over strawberries. Take top cake layer place on top of cool whip. Spread remaining cool whip an top layer and chill for 30 min. Then serve. Enjoy!