Ingredients:

• Yellow Box Cake Mix of Choice
• 1 can Coconut Condensed Milk
• Hearts Content Pascha Vegan White Baking Chips (We used about 1 1/2 cups of Vegan White Mini Chips)
• 1/2 cup Vegan Heavy Cream
• 1 container Vegan Whipped Cream
• 1 box Vegan Strawberry Jello
• Red Dye
• 1 tbsp Vanilla
• Organic Strawberries, sliced

Directions:

1. Prepare cake mix per instructions using an 8 by 8 pan.
2. Let cool for 30 minutes.
3. Make jello per package instructions and set aside
4. Using a straw or fork begin to poke holes in the cake. Every inch or so is what we did.
5. Next pour the jello mix onto the cake and place in refrigerator for one hour.
6. Add chips and heavy cream to a saucepan over medium low heat, stirring to combine well.
7. Add in vanilla and continue to mix well stirring often.
8. Remove from heat once mixed and melted together.
9. Let cool for 5 minutes.
10. Next add a few drops of dye to half of this mixture, setting the remainder aside.
11. Mix well with a fork followed by using a hand mixer and set aside.
12. Take remaining half and add Vegan Whipped Cream mixing well.
13. Add pink mixture to top of cake and put back in the refrigerator for 30 minutes to 1 hour.
14. Add remaining whipped cream to top of cake with sliced berries.
15. Place in refrigerator for 2-3 hours or overnight for optimal YUM. This gets better the longer it sits in the refrigerator and has time to blend all the delicious flavors. Enjoy!

Music by Vitaliy Levkin