4th of July Poke Cake

Back by popular demand…

This cake is a treat we all look forward to every year. It’s a five  *s*t*a*r* yummer, and fun to make, too:

Incredibly Yummy 4th of July Poke Cake:

1 box (18.25 oz) white cake mix with pudding in the mix.

1 box of strawberry gelatin Mix

1 cup boiling water

1/2 cup cold water

1 box (4-serving sz) white chocolate instant pudding and pie filling mix

1/3 cup milk

1 container (8 oz) frozen whipped topping, thawed.

1 cup fresh sliced strawberries

1/2 cup fresh blueberries

1. Heat oven to 350. Prepare cake mix as directed on box using water, oil, and egg whites; bake in 13×9 inch pan. Cool completely.

2. Pierce cooled cake with fork at 1/2 inch intervals. In medium bowl, stir geletan and boiling water until dissolved. Stir in cold water. Carefully pore mixture over entire surface of cake. Refrigerate at least 3 hours or until serving time.

3. In large bowl, mix pudding mix and milk until well blended. Gently stir in whipped topping. Spread over cake. Arrange strawberries and blueberries on top of cake to resemble flag. Store in refrigerator.