Red, White and Blue Poke Cake

16 servings | Prep Time: 20 Minutes | Start to Finish: 5 Hours

• 1 box white cake mix with pudding
• 1¼ cups water
• ⅓ cup vegetable oil
• 3 egg whites
• 1 box (4-serving size) strawberry-flavored gelatin
• 1 cup boiling water
• ½ cup cold water
• 1 box (4-serving size) white chocolate instant pudding and pie filling mix
• ⅓ cup milk
• Sweetened Whipped Cream
• 1 cup sliced fresh strawberries
• ½ cup fresh blueberries

1 Heat oven to 350°F. Make and bake cake mix as directed on box for 13 × 9-inch pan, using water, oil and egg whites. Cool completely in pan on cooling rack, about 1 hour.

2 With long-tined fork, pierce cake every ½ inch. 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.

3 In large bowl, beat pudding mix and milk with whisk until well blended. Gently stir in whipped cream. Spread over cake. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.

1 Serving: Calories 240; Total Fat 9g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 10mg; Sodium 330mg; Total Carbohydrate 36g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 1½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2½

Sweet Secret Cut the cake into serving-size pieces and arrange on a platter. Insert a tiny American flag, available at craft stores, into each piece. Garnish the platter with whole strawberries and blueberries.

Sweet Secret You can substitute vanilla pudding mix for the white chocolate pudding mix.

Sweet Secret Substitute 1 container (8 ounces) frozen whipped topping, thawed, for the Sweetened Whipped Cream if you like.