1 box (18.25 oz) white cake mix with pudding in the mix
1 box (4-serving size) strawberry gelatin
1 cup boiling water
1/2 cup cold water
1 box (4-serving size) white chocolate instant pudding and pie filling mix
1/3 cup milk
1 container (8-oz) frozen whipped topping, thawed
1 cup sliced fresh strawberries
1/2 cup fresh blueberries
Heat oven to 350 degrees. Prepare cake mix as directed on box using water, oil and egg whites; bake in 13x9" pan. Cool completely in pan on wire rack 1 hour. Pierce cooled cake with fork at 1/2" intervals. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture over entire surface of cake. Refrigerate at least 3 hours or until serving time. In large bowl, mix pudding mix and milk until well blended. Gently stir in whipped topping. Spread over cake. Arrange strawberries and blueberries on top of cake to resemble flag. Store in refrigerator.
