Patriotic Poke Cake

I was looking for a festive dessert for the 4th of July weekend and found this recipe on Kraftfoods website. It doubled as Mike's birthday cake and was SO good! The Jello makes the cake super moist and you could use any colors you wanted to. We made the cheesecake frosting (which was SOOOO delicious), so that is what I'm including, but you can also just use plain cool whip.

2 baked round white cake layers (9 inch), cooled (1 box white cake mix is what I used)
2 cups boiling water, divided
1 pkg. (4-serving size) JELL-O Strawberry Flavor, or any other red flavor
1 pkg. (4-serving size) JELL-O Berry Blue Flavor

PLACE cake layers, top-sides up, in two clean 9-inch round cake pans. Pierce cakes with large fork at 1/2-inch intervals.
STIR 1 cup of the boiling water into each flavor dry gelatin mix in separate small bowls 2 min. until completely dissolved. Carefully pour red gelatin over 1 cake layer and blue gelatin over remaining cake layer. Refrigerate 3 hours.
DIP one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate 1 hour or until ready to serve. Cut into 16 slices to serve. Store leftover cake in refrigerator.

Variation - Patriotic Poke Cake with Cream Cheese Frosting
Beat 2 pkg. (8 oz. each) softened PHILADELPHIA Cream Cheese
and 2 cups powdered sugar in large bowl with electric mixer on medium speed or wire whisk until well blended.
Gently stir in whipped topping (1 8 oz. tub cool whip) until well blended.
Spread onto cake layer on plate as directed; top with second cake layer.
Continue as directed.