Bake cake according to directions:

1-(18 1/4 ounce) box French Vanilla cake mix
1-(3 ounce) box orange Jell-O
1 cup boiling water

Set out Cool Whip out to thaw.
Prepare cake mix according to directions for a 9×13 pan.

After the cake is done and you bring out of oven, poke holes throughout the cake with a fork. Prepare strawberry jello with 1 cup of boiling water and pour over the cake.
Allow to cool in pan for 30 minutes. Place in refrigerator until chilled. Meanwhile make icing.

Icing:

1 (3 1/2 ounce) box instant vanilla pudding
1 cup milk
1 teaspoon strawberry extract
1 (8 ounce) cream cheese (softened)
1 (8 ounce) container Cool Whip
3 cups sifted confectioner sugar

Decoration for top of cake:

1/2 – 1 cup chopped pecans
1 small container fresh strawberries
1//2 cup fresh blueberries

In a large bowl, mix together instant vanilla pudding with 1 cup milk until it gets thick. Add cream cheese (make sure it’s softened well or you will end up with lumps in the icing); it’s very important to mix well. Slowly add confectioner sugar. Mix in strawberry extract and beat well. Fold in Cool whip Spread over the cake and chill for 2 to 3 hours before serving.

Sprinkle chopped pecans around the edges of cake and use a milk chocolate bar for the chocolate shavings…you can use any type of chocolate you prefer. Slice fresh strawberries and place in whatever pattern you prefer on top of cake. Have fun, decorate cake anyway you like!