1 box (15.25-oz) white cake mix (plus ingredients needed on box) 1 box (3-oz) Strawberry jello 1 box (3-oz) Berry blue jello 1 cup Boiling water 1 container (8-oz) Cool Whip 2 Tbsp Patriotic sprinkles
Prepare the cake batter according to the package directions for a 9x13 baking dish. Pour into a greased 9x13 baking dish.
Bake as directed on the box.
Use the back end of a wooden spoon, a long skewer, or a chopstick to press holes into the top of the cake. You want one hole every ½ inch or so, so that the entire cake is filled with holes. Set aside.
Let the cake cool completely before using.
In a small pot bring 1 cup of water to a boil.
Divide the water in half and add ½ cup of boiling water to one small bowl and ½ cup of it to another.
Whisk one packet of jello mix into one bowl of water and do the same with the other so that each jello is in its own bowl of warm water.
Whisk the jello in each bowl until the mixture is dissolved and no longer grainy.
Alternate pouring the two jellos over the top of the cake until the entire top has been covered in colorful jello.
Place the cake in the fridge to chill for at least 4 hours, but preferably overnight.
After the cake has chilled, spread the thawed cool whip over the top of the cake to cover the jello.
Add your patriotic sprinkles over the top.