1 pkg. white or yellow cake mix (your favorite)
1 (3 oz.) pkg. strawberry jello
1/2 cup boiling water
1 (3 3/8 oz.) pkg. instant vanilla pudding & pie filling
1 1/2 cups milk
3 cups prepared whipped topping (Cool Whip)
1 cup blueberries
1 1/2 cups strawberries, sliced
1/2 cup miniature marshmallows

Prepare cake mix according to package directions. Bake in a 13x9-inch 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-inch 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.