Patriotic Poke Cake

Ingredients:

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

Directions:

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 1cup 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.

Frosting Variation:

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.