Adapted from
Nabisco Brands Company
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18 1/2 ozs
white cake mix
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1 1/2 ozs
Dream Whip whipped topping mix, dry
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1/2 tsp
baking powder
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1 cup
water, cold
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1/2 c
egg whites
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1 tbsp
olive oil
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1 tsp
pure vanilla extract
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3 ozs
strawberry gelatin powder
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1/2 cup
water, boiling
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3 ozs
instant vanilla pudding mix
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1 1/2 cup
fat-free milk
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3 cup
Dream Whip whipped topping mix, prepared
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1 1/2 cup
fresh strawberries, sliced
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1 cup
frozen blueberries, divided
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1/2 cup
miniature marshmallows
Preheat oven to 350. Prepare a 13 "x 9" pan with cooking spray and flour; set aside. In a mixing bowl, combine cake mix, dry whipped topping mix, and baking powder. In another mixing bowl, combine water, egg whites, oil, and vanilla extract. Mix dry ingredients with wet ingredients just until moistened. Bake for 25 minutes or until golden brown. Remove from pan; cool completely on wire rack over sheet of waxed paper. Poke cake using fork at one inch intervals. Dissolve gelatin in boiling water; slowly drizzle over cake to allow gelatin to seep into holes. Chill one hour. Prepare pudding according to package directions using one and half cups milk; fold in one cup prepared topping and half cup blueberries. Split cake horizontally in half. Fill with pudding mixture. Spread remaining prepared topping over top and sides of cake. Arrange strawberries and remaining blueberries on cake to resemble a flag; place marshmallows around edge.