Patriotic Poke Cake

By ldelmas

Ingredients

• What You Need2 baked 9-inch round white cake layers, cooled
• 2 cups boiling water, divided
• 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin, or any other red flavor
• 1 pkg. (3 oz.) JELL-O Berry Blue Flavor Gelatin
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Preparation

Step 1

PLACE cakes, top-sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.

ADD 1 cup boiling water to each flavor dry gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour red gelatin over 1 cake and blue gelatin over remaining cake. Refrigerate 3 hours.

DIP bottoms of cake pans in warm water 10 sec.; unmold. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour.
What You Need2 baked 9-inch round white cake layers, cooled
2 cups boiling water, divided
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin, or any other red flavor
1 pkg. (3 oz.) JELL-O Berry Blue Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Make It
PLACE cakes, top-sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.

ADD 1 cup boiling water to each flavor dry gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour red gelatin over 1 cake and blue gelatin over remaining cake. Refrigerate 3 hours.

DIP bottoms of cake pans in warm water 10 sec.; unmold. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour.
Kraft Kitchens TipsSpecial ExtraServe with colorful fresh berries, such as blueberries, strawberries and raspberries.SubstitutePrepare using COOL WHIP LITE Whipped Topping.Variation - Patriotic Poke Cake with Cream Cheese FrostingPour gelatin over cakes and refrigerate as directed. Beat 2 pkg. (8 oz. each) softened PHILADELPHIA Cream Cheese and 2 cups powdered sugar in large bowl with mixer or wire whisk until well blended. Gently stir in COOL WHIP until well blended. Unmold cakes as directed. Fill and frost cake layers with cream cheese frosting.