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Bake cake in 9 x 13 pan as directed on package. When done, poke
holes through cake with the end of a wooden spoon handle. Combine 1
cup boiling water with large jello until dissolved and add 1 cup
cold water and stir. Pour on cake in holes and over top of cake and
chill. Combine small jello with 1 cup boiling water 1/2 of the cool
whip and berries. Chill until thickened. Spread over top of cooled
cake. Top cake with remaining cool whip. Keep refrigerated. Great
summer dessert.
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