1 small pkg. strawberry gelatin
1/2 c. boiling water
12 oz. whipped topping, thawed
2 pts fresh strawberries, halved
1/3 c. fresh blueberries
Prepare cake mix as directed. Bake in 9x13 pan. Cool completely. Use a fork to pierce holes in cake in 1" intervals. Dissolve gelatin in boiling water. Slowly drizzle over cake to seep in holes. Refrigerate 1 hour. Spread whipped topping on top of cake. Place strawberry halves and blueberries on topping to create a flag design. Refrigerate until ready to serve.
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