15.25oz.White cake mix (and ingredients listed on box)I use Pillsbury
3oz.Strawberry Jello mix
3oz.Berry Blue Jello mix
2cupsHot water
2cupsCold water
3.4oz.Instant vanilla pudding
1cupMilk
8oz.Cool whip
1pintStrawberriessliced
1cupBlueberries
Instructions
Prepare the cake as directed in a 9x13 pan that has been sprayed with non-stick spray.
Prepare both jello packages with 1 cup hot water each and one cup cold water each (as package directs).
Poke holes into cake with the handle end of a wooden spoon or something similar (about 1/4 inch round stick).
Pour the jello into the holes of the cake, alternating rows with each color. Note you will not need all the Jello. I only used half and refrigerated the other half for serving another way.
Refrigerate the cake for at least 2 hours before making the frosting.
When the cake has chilled start making the frosting. Add the instant pudding mix and milk in a medium-sized bowl. Mix until combined. Fold in the cool whip.
Spread the frosting over the cake. Decorate as desired with strawberries and blueberries in a flag shap. Serve and enjoy!