Strawberry Poke Cake

Cake:
1 (15.25 oz) boxed white cake mix
1 cup boiling water
1 (3 oz) box strawberry flavored Jell-o
1/2 cup cold water

Frosting:
1 (8 oz) tub Cool-Whip non-dairy whipped topping
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla

Topping:
1 pound strawberries, cut into triangles
2 cups blueberries (Depending on how big or small they are, the cup size will vary. I used 50 blueberries that were a mix of medium and large sizes)

How to do it :


Make cake as directed on the back of the box for a 9"×13″ pan.
Let the cake cool for 20 minutes and “poke” the cake with a large fork until the entire surface of the cake is covered.
Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
Cover the cake with plastic wrap and refrigerate for three hours.
Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat with a mixer until smooth. Spread on top of cake.
Top with strawberries and blueberries and keep in the fridge until ready to serve.