Bake cake according to package or recipe directions in a 13x9 inch
pan.

Allow cake to cool completely.

With a drinking straw, or end of a wooden spoon 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 squeeze bottle.

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 4 hours.

Once the cake has cooled it is time to make the frosting.

Place your mixing bowl in the freezer for about 15-30 minutes before making the icing. Make sure all cream cheese and whipping cream are cold.

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.

Keep covered and refrigerated until ready to serve.