Bake cake according to package directions in a 13x9 inch pan. Allow to cool.
With a , back of a wooden spoon or drinking straw, poke even rows of holes across the cake.
Dissolve the blue Jello in ¾ cup of boiling water. Fill the holes in every other row with the dissolved blue Jello. You can carefully pour or spoon it in or use a dropper or syringe to be more precise.
Repeat with the red Jello filling the empty rows of holes.
Cover the cake and place it in the fridge overnight or for at least 8-10 hours.
Once the cake has cooled it is time to make the frosting.
This frosting is like a thick and sturdy whipped cream. It is light and creamy like whipped cream but will hold up on a frosted cake in the fridge for a few days.
Like whipped cream it need to be made with cold ingredients and works best if the bowl it is being made in is cold too. You can place the mixing bowl in the freezer for about 15-30 minutes before making the icing.
In the chilled bowl cream together cream cheese, vanilla, and powdered sugar until well mixed and light and fluffy. With the mixer on low/med slowly pour in the whipping cream and mix until well incorporated and smooth.
Turn the mixer to high and whip until stiff peaks form.
Spread evenly across the top of the cake or pipe it on with an icing bag. Sprinkle with red white and blue sprinkles.
Notes
Add Fruit: Top the Cake with Strawberries and Blueberries, or Raspberries.
Short cut tip: Feel free to use cool whip and cream cheese for the icing.
Variation tip: Use different jellos for any occasion, this is really a great way to make cake more special.
Freeze Cake: Make the cake and let it cool and then you can freeze it for up to 3 months. Make sure you wrap it well so it is airtight.
Alternate tip: Use vegan jello if you are worried for your vegetarian friends.
Dietary consideration tip: Sugar free jello and low fat cream cheese can be used to make the cake lower in calories.