Patriotic Poke Cake
2 baked 9-inch round white cake layers, cooled
2 cups boiling water, divided
1 (3 ounce) package Jell-O, any red flavor
1 (3 ounce) package Jell-O Berry Blue flavor
1 (8 ounce) container whipped topping, thawed, divided
Place the cake layers, top sides up, in 2 9-inch round cake pans. Pierce the cake with a large fork at 1/2-inch intervals.
Stir 1 cup of the boiling water into red and Berry Blue gelatin in separate bowls 2 minutes until completely dissolved. Carefully pour red gelatin over 1 cake layer and Berry Blue gelatin over second cake layer. Refrigerate 3 hours.
Dip one cake pan in warm water 10 seconds; 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 sides of cake with remaining whipped topping.
Refrigerate 1 hour or until ready to serve. Garnish with fresh fruit, if desired. Store leftover cake in refrigerator.
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