Red, White and Blue Poke Cake for 4th of July

Ingredients

1 Box (16.25 oz) Betty Crocker Super Moist White Cake Mix
Water, vegetable oil and whole eggs called for on cake mix box

1 box (4-serving size) Jell-O strawberry-flavored gelatin

1 cup boiling water

1/2 cup cold water

1 box (4-serving size) Jell-O white chocolate-flavor instant pudding & pie filling mix

1/2 cup cold milk

1 container (8 oz) Cool Whip frozen whipped topping, thawed

1 cup sliced fresh strawberries

1/2 cup fresh blueberries



Steps

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool in pan on cooling rack 20 minutes.
  
  

• With tines of fork, poke holes almost to bottom of warm cake about every 1/2 inch. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture evenly over top of cake. Refrigerate, loosely covered, at least 3 hours but no longer than 12 hours until serving time.
  
  

• In large bowl, beat pudding mix and milk with whisk until blended and smooth. Gently stir in whipped topping. Drop by spoonfuls over top of cake; carefully spread until even. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.