Patriotic Poke Cake

photo by:kraft

We pledge allegiance to a cake that shows its colors this deliciously. Serve with fresh blueberries and red strawberries and you'll cause even more revelry.

time

prep:

30 min

total:

4 hr 30 min

servings

total:

16 servings

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What You Need

baked 9-inch round white cake layers, cooled

cups boiling water, divided

pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin, or any other red flavor

pkg. (3 oz.) JELL-O Berry Blue Flavor Gelatin

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 Tips

Special Extra

Serve with colorful fresh berries, such as blueberries, strawberries and raspberries.

Substitute

Prepare using COOL WHIP LITE Whipped Topping.

Variation - Patriotic Poke Cake with Cream Cheese Frosting

Pour 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 whisk until blended. Gently stir in COOL WHIP until blended. Unmold cakes as directed. Fill and frost cake layers with cream cheese frosting.

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a cook

posted:7/9/2012

This recipe tasted just as good as it looked spectacular for our Fourth of July cookout. Everyone loved it! It even won over a non-dessert eater! Perfect Summer dessert.

a cook

posted:7/2/2012

I make jello cakes all the time using yellow cake mix but instead of just cool whip for frosting, make a small pack of instant pudding in your favorite flavor and add to 8 oz cool whip. use all Sugar free pudding, whip, and jello for a lower calorie/carb treat. These cakes are always a hit at summer gatherings.

hickoryhaven

posted:7/1/2012

Cool whip by itself is too light and cream cheese frosting is too heavy. BUT if you use a large Coolwhip with 8oz cream cheese mixed together - it's PERFECT

jamieofdanese

posted:7/5/2011

This was an amazingly easy recipe and it turned out amazing. I got rave reviews about how good it was. I will definitley make it again.

carlaclarke

posted:7/5/2011

This cake was a hit at my family 4th of July party. The recipe is easy to follow and easy to prepare besides delicious!!! Very festive!!!

Michelle77536

posted:6/25/2011

awesome!!!

blanketwoman

posted:7/6/2010

I made my cake in a 13 by 9 pan and alternated rows of blue and red gelatin. I also whipped together 3/4 cup confectioners sugar and 1 8 ounce package of cream cheese and 2 TB fresh whipping cream. Then folded in to whipped fresh whipping cream. Topped with blueberries and strawberries and piped rosettes to look like American Flag. It was a beauty and everyone loved the taste.

a cook

posted:7/5/2010

I made this for a potluck & it was gone within seconds, I used the cream cheese frosting & everyone loved it. Thanks again for a great recipe, very easy!

prplesprite

posted:6/28/2010

Made it for the Fourth last year and will def. make it again this year..Was a great cake

AlabamianAmy

posted:6/1/2010

I made it for Memorial Day and loved it! It was kind of hard to get out of the pan once the gelatin had set, but, with the help of my husband, we made it happen! :)