Preheat oven to 350 degrees and coat a 13x9 baking dish with non-stick cooking spray

Combine cake mix, eggs, water, oil and until smooth

Spread evenly into baking dish, bake for about 25 minutes or until a toothpick inserted in the center comes out clean

Remove from oven and let cool for 15 minutes

Combine ½ of the package (about 2 tablespoons) red gelatin and ½ cup boiling water and stir about 2 minutes until dissolved, add ¼ cup cold water and stir to combine

Using a wooden skewer or large fork, poke holes into cake about every 1/2 inch

Combine ½ of the package (about 2 tablespoons) blue gelatin and ½ cup boiling water and stir about 2 minutes until dissolved, add ¼ cup cold water and stir to combine

Carefully pour gelatin over the cake

Place in refrigerator at least 3 hours or overnight

In a mixing bowl, mix the cream cheese until smooth

Add powdered sugar and vanilla and mix until smooth

Fold in whipped topping until smooth

Spread over cake

Store in refrigerator until ready to serve

Store leftovers in refrigerator covered with plastic wrap

Serve with additional whipped topping, sprinkles or fruit

Pro Tip:

Add jello to squeeze bottles to make adding the jello to the holes in the cake easier.