Jello Cheesecake Trifle

• 1 box (18.25 Oz. Size) White Cake Mix
• 3 whole Egg Whites
• 1/3 cups Canola Oil
• 1-1/4 cup Water
• 2 cups Boiling Water, Divided
• 3 ounces, weight Strawberry Gelatin Mix
• 3 ounces, weight Berry Blue Gelatin Mix
• 2 cups Boiling Water, Divided
• 16 ounces, weight Cream Cheese, Softened
• 14 ounces, weight Can Sweetened Condensed Milk
• 1/2 teaspoons Lemon Juice Concentrate
• 8 ounces, weight Cool Whipped Topping
• 1 pound Fresh Strawberries, Sliced
• 1 cup Fresh Blueberries

1. Prepare cake mix with egg whites, oil and 1 1/4 cups water. Bake in a 350u0b0F oven for 30 minutes (in a 13x9 pan). Cool completely.
2. In small bowl mix 1 cup boiling water with strawberry gelatin mix. In separate bowl mix the remaining 1 cup boiling water with berry blue gelatin mix. Using a fork poke holes all over the top of the cake. Pour the strawberry gelatin over one half of the cake and the blue gelatin over the other half. Refrigerate 4 hours or overnight.
3. When ready to assemble, beat cream cheese with condensed milk for 3 minutes until smooth. Add lemon juice, mix completely. Fold in Cool Whip.
4. In bottom of a trifle bowl, layer cubed strawberry cake, fresh strawberries and 3/4 of the cheesecake mixture. On top of the cheesecake, layer the berry blue cake, blueberries and the remaining cheesecake mixture. Garnish with a sliced strawberry and several blueberries. Refrigerate and enjoy!

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Taken from tastykitchen.com/recipes/desserts/jello-cheesecake-trifle/ (may not work)