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Patriotic Poke Cake

Prep Time:
30 min

Total Time:
4 hr 30 min

Makes:
16 servings, one slice each

What You Need

2 baked round white cake layers (9 inch), cooled

2 cups boiling water, divided

1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin, or any other red flavor

1 pkg. (4-serving size) JELL-O Berry Blue Flavor Gelatin

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It

PLACE cake layers, top-sides up, in two clean 9-inch round cake pans. Pierce cakes with large fork at 1/2-inch intervals.

STIR 1 cup of the boiling water into each flavor dry gelatin mix in separate small bowls 2 min. until completely dissolved. Carefully pour red gelatin over 1 cake layer and blue gelatin over remaining cake layer. Refrigerate 3 hours.

DIP one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate 1 hour or until ready to serve. Cut into 16 slices to serve. Store leftover cake in refrigerator.

Kraft Kitchens Tips

Jazz It Up

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

Substitute

Prepare as directed, using COOL WHIP LITE Whipped Topping.

Variation - Patriotic Poke Cake with Cream Cheese Frosting

Pour gelatin over cake layers and refrigerate as directed. Unmold 1 of the layers onto serving plate; set aside. Beat 2 pkg. (8 oz. each) softened PHILADELPHIA Cream Cheese and 2 cups powdered sugar in large bowl with electric mixer on medium speed or wire whisk until well blended. Gently stir in whipped topping until well blended. Spread onto cake layer on plate as directed; top with second cake layer. Continue as directed.

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