2 Tbsp. multi-colored sprinkles (red, white and blue)
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Let's Make It
Heat oven to 350ºF.
Reserve 3 Tbsp. of each flavor of dry gelatin mix. Add 1/2 cup boiling water to remaining cherry gelatin mix in medium bowl; stir 2 min. until completely dissolved. Repeat in separate bowl with remaining boiling water and berry blue gelatin mix. Pour each flavor gelatin into separate 9x5-inch loaf pan. Refrigerate 3 hours or until firm.
Meanwhile, spray 2 (13x9-inch) pans with cooking spray; cover bottoms with waxed paper. Spray with additional cooking spray. Prepare cake batter as directed on package; spread 2 cups batter onto bottom of one prepared pan. Measure 2 cups of the remaining batter into medium bowl; stir in reserved dry cherry gelatin mix until blended. Spread onto bottom of remaining prepared pan. Place both pans in oven.
Bake 15 to 17 min. or until tops of cake layers are lightly browned and cakes begin to pull away from sides of pans. Cool 15 min.; remove cakes from pans to wire racks. Discard waxed paper. Cool cakes completely.
Meanwhile, spray 8x4-inch loaf pan with cooking spray; line with waxed paper. Spray with additional cooking spray. Stir reserved dry berry blue gelatin mix into remaining cake batter; pour into prepared loaf pan. Bake 25 to 28 min. or until toothpick inserted in center comes out clean. Cool 15 min.; remove from pan to wire rack. Discard waxed paper. Cool cake completely.
Dip bottoms of gelatin-filled pans in warm water about 15 sec.; cut gelatin into small stars. Reserve trimmings for snacking or another use. Spoon frosting into medium bowl; whisk in COOL WHIP until blended. Cut each 13x9-inch cake layer lengthwise in half. Cut rounded top off loaf cake; reserve top for snacking or another use. Cut remaining loaf cake lengthwise in half.
Reserve 1-1/3 cups frosting for icing final assembled cake. Place 1 red cake layer on platter; spread with some of the remaining frosting. Cover with 1 white cake layer; frost. Arrange blue cake strips, end-to-end, down 1 long side of frosted white cake layer, trimming as necessary to fit top of cake. Frost inside edges of blue cake strips. Cut remaining red and white cake layers lengthwise in half; place 1 red cake piece next to blue cake strips. Frost. Top with 1 white cake piece. Reserve remaining cake pieces for snacking or another use. Frost top and sides of cake with reserved frosting. Decorate with sprinkles and JIGGLERS stars.
For children under 6 years of age, cut JIGGLERS into small bite-size pieces. Children should always be seated and supervised while eating. For more information, visit www.KraftKidsSafe.com.
Cake can be assembled ahead of time. Refrigerate up to 12 hours. Decorate with sprinkles and JIGGLERS stars just before serving.
How to Use JIGGLERS and Cake Trimmings
For a quick-and-easy dessert trifle, coarsely chop JIGGLERS trimmings, then cut cake trimmings into cubes. Layer in dessert bowl with 1-1/2 cups thawed COOL WHIP Whipped Topping and your favorite fresh berries.
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.