Bake and cool cake as directed on package or pick one up at the grocery store. Cut cake into 1-inch cubes or just tear it into randomly sized chunks, which is what I did.

Combine gelatin and boiling water in small bowl. Stir until gelatin is dissolved. Add enough water to strawberry juice to measure 1 cup; stir into gelatin/water mixture. Refrigerate for about an hour or until gelatin is slightly thickened – about the consistency of jelly or gel. Beat gelatin with an electric mixer until foamy.

Fold in a container of whipped topping, the malted milk powder and the drained strawberries.

Alternate layers of cake bits and strawberry mixture in a 9 or 10 inch spring form pan or in a large glass bow which you’ve lined with plastic wrap (as shown). Press lightly. Cover and refrigerate for at least 4 hours. Unmold cake onto serving plate. Frost sides and top of cake with remaining whipped topping. Refrigerate until ready to serve. Garnish strawberry milk flavoring or fresh strawberries or mint leaves etc.