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1
Heat oven to 350 degrees F.
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2
Reserve 3 Tbsp.
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3
of each flavor of dry gelatin mix.
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4
Add 1/2 cup boiling water to remaining cherry gelatin mix in medium bowl; stir 2 min.
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5
until completely dissolved.
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6
Repeat in separate bowl with remaining boiling water and berry blue gelatin mix.
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7
Pour each flavor gelatin into separate 9x5-inch loaf pan.
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8
Refrigerate 3 hours or until firm.
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9
Meanwhile, spray 2 (13x9-inch) pans with cooking spray; cover bottoms with waxed paper.
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10
Spray with additional cooking spray.
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11
Prepare cake batter as directed on package; spread 2 cups batter onto bottom of one prepared pan.
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12
Measure 2 cups of the remaining batter into medium bowl; stir in reserved dry cherry gelatin mix until blended.
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13
Spread onto bottom of remaining prepared pan.
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14
Place both pans in oven.
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15
Bake 15 to 17 min.
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16
or until tops of cake layers are lightly browned and cakes begin to pull away from sides of pans.
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17
Cool 15 min.
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18
; remove cakes from pans to wire racks.
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19
Discard waxed paper.
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20
Cool cakes completely.
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21
Meanwhile, spray 8x4-inch loaf pan with cooking spray; line with waxed paper.
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22
Spray with additional cooking spray.
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23
Stir reserved dry berry blue gelatin mix into remaining cake batter; pour into prepared loaf pan.
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24
Bake 25 to 28 min.
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25
or until toothpick inserted in center comes out clean.
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26
Cool 15 min.
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27
; remove from pan to wire rack.
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28
Discard waxed paper.
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29
Cool cake completely.
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30
Assembly Dip bottoms of gelatin-filled pans in warm water about 15 sec.
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31
; cut gelatin into small stars.
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32
Reserve trimmings for snacking or another use.
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33
Spoon frosting into medium bowl; whisk in COOL WHIP until blended.
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34
Cut each 13x9-inch cake layer lengthwise in half.
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35
Cut rounded top off loaf cake; reserve top for snacking or another use.
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36
Cut remaining loaf cake lengthwise in half.
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37
Reserve 1-1/3 cups frosting for icing final assembled cake.
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38
Place 1 red cake layer on platter; spread with some of the remaining frosting.
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39
Cover with 1 white cake layer; frost.
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40
Arrange blue cake strips, end-to-end, down 1 long side of frosted white cake layer, trimming as necessary to fit top of cake.
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41
Frost inside edges of blue cake strips.
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42
Cut remaining red and white cake layers lengthwise in half; place 1 red cake piece next to blue cake strips.
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43
Frost.
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44
Top with 1 white cake piece.
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45
Reserve remaining cake pieces for snacking or another use.
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46
Frost top and sides of cake with reserved frosting.
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47
Decorate with sprinkles and JIGGLERS stars.
