Prepare cake mix according to package directions in 13 x 9 x 2-inch pan. Remove from pan; cool completely on wire rack over sheet of waxed paper. Poke cake at 1-inch intervals.
Dissolve gelatin in boiling water; slowly drizzle over cake to allow gelatin to seep into holes. Refrigerate 1 hour.
Prepare pudding according to package directions using milk; fold in 1 cup whipped topping and 1/2 cup blueberries. Split cake horizontally in half. Fill with pudding mixture.
Spread remaining whipped topping over top and sides of cake. Arrange remaining blueberries, strawberries and bananas on cake to resemble a flag; place marshmallows around edge.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.