Description
A festive, moist dessert infused with red and blue Jell‑O, topped with fluffy whipped cream—it’s the perfect patriotic treat for summer parties and holidays.
Ingredients
- 1 box (approximately 14.25 oz) white cake mix plus ingredients called for on the box
- 1 box (3 oz) red Jell‑O (strawberry or cherry)
- 1 box (3 oz) blue Jell‑O (blue raspberry)
- 1 cup boiling water (½ cup per Jell‑O flavor)
- ½ cup cold water (¼ cup per Jell‑O flavor)
- 8 oz whipped topping (Cool Whip or homemade whipped cream)
Instructions
- Prepare and bake the white cake in a greased 9 × 13 in pan according to package directions.
- Let cake cool 15–20 minutes—warm is best for absorbing Jell‑O.
- Use a chopstick, wooden spoon handle, or straw to poke holes in even rows across the cake.
- Dissolve red Jell‑O in ½ cup boiling water, stir in ¼ cup cold water. Pour into every other row of holes.
- Dissolve blue Jell‑O in ½ cup boiling water, stir in ¼ cup cold water. Pour into remaining rows.
- Cover the cake and refrigerate for at least 4–6 hours, or overnight, allowing the Jell‑O to fully soak in and set.
- Spread the whipped topping evenly over the chilled cake just before serving.
Notes
- For best results, make the cake the night before and refrigerate it overnight.
- Be sure to refrigerate the cake until ready to serve to maintain freshness of the whipped topping.
- If making ahead, freeze the cake before adding the whipped topping, then thaw and frost just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg
