Patriotic Poke Cake with Cream Cheese Frosting

• 2 baked 9-inch round white cake layers, cooled
• 2 cups boiling water, divided
• 1 pkg. (4-serving size) JELL-O Gelatin, any red flavor
• 1 pkg. (4-serving size) JELL-O Berry Blue Flavor Gelatin
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 2 cups powdered sugar
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1. Place cake layers, top-sides up, in two clean 9-inch round cake pans.
2. Pierce cakes with large fork at 1/2-inch intervals.
3. Stir 1 cup boiling water into each flavor dry gelatin mix in separate bowls at least 2 min.
4. until completely dissolved.
5. Carefully pour red gelatin over 1 cake layer and blue gelatin over remaining cake layer.
6. Refrigerate 3 hours.
7. Beat cream cheese and sugar in medium bowl until well blended; stir in whipped topping.
8. Dip one cake pan in warm water 10 sec.
9. ; unmold onto serving plate.
10. Spread with about 1 cup of the frosting.
11. Unmold second cake layer; carefully place on first cake layer.
12. Frost top and side of cake with remaining frosting.
13. Refrigerate at least 1 hour before serving.
14. Store leftovers in refrigerator.

white cake, boiling water, o gelatin, o, philadelphia cream cheese, powdered sugar

Taken from www.kraftrecipes.com/recipes/patriotic-poke-cake-cream-cheese-frosting-65082.aspx (may not work)