1 pkg. white or yellow cake mix
1 sm. (3 oz.) pkg. strawberry gelatin
1/2 c. boiling water
1 sm. (3 3/8 oz.) pkg. instant vanilla pudding & pie filling
1 1/2 c. milk
3 c. prepared whipped topping
1 c. blueberries
1 1/2 c. strawberries, sliced
1/2 c. miniature marshmallows

Prepare cake mix according to package directions. Bake in a 13"x9" pan. Remove from pan; cool completely on a rack. Place cake on wire rack, covered with a sheet of wax paper. Poke cake with a fork or end of wooden spoon at 1" intervals. Dissolve gelatin in boiling water; slowly drizzle over cake to allow gelatin to seep into holes. Chill for 1 hour.

Prepare pudding according to package directions, using 1 1/2 cups milk. Fold in 1 cup whipped topping and 1/2 cup blueberries. Split cake horizontally in half. Fill with pudding mixture. Spread remaining whipped topping over top and sides of cake. Arrange remaining blueberries, strawberries on cake to resemble flag. Place marshmallows around the edge of cake. Keep refrigerated until ready to serve.