Prepare cake batter and bake as directed on package for 2 (9-inch) round layers. Cool in pans 15 min. Pierce cakes with large fork or skewer at 1/2-inch intervals.
Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours.
Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Add COOL WHIP; beat just until blended.
Stack cakes on plate, filling layers with half the COOL WHIP mixture and 1-1/4 cups blueberries. Spread top of cake with remaining COOL WHIP mixture. Decorate with strawberries and remaining blueberries to resemble a flag.
How to Store
Keep frosted cake refrigerated.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.