1 box white cake mix
2 (3 oz.) boxes cherry or strawberry flavored jello
2 cups boiling water
8 oz. container Cool Whip non-dairy whipped topping, thawed
2 pints fresh strawberries, sliced in half lengthwise
1-1/2 cups fresh or canned blueberries (Note: if using canned
blueberries, be sure to thoroughly rinse & drain blueberries
before placing on top of cake)

Prepare cake as directed on package. Pour batter into 9" x 13" pan.. Bake as directed. Cool 10 minutes. Remove from pan; cool completely. Place cake (top side up) back into the cleaned pan. Prick with utility fork at 1/2" intervals. In glass bowl, pour 2 cups of the boiling water over gelatin and stir until Jello is dissolved. Spoon Jello over cake, allowing it to seep into holes before adding more. Refrigerate 3 to 4 hours. Spread whipped topping over top of cake. Place strawberry halves and blueberries over whipped topping to create a flag design. Refrigerate until ready to serve.