1 white cake mix
1 large pkg instant, sugar free vanilla pudding
½ cup strawberry jelly
½ cup blueberry jelly or jam
1 large container whipped topping
Strawberries and blueberries for decoration
Bake the cake mix according to pkg directions in a 9x13 inch pan. Turn out to cool. When cake is completely cool make the pudding according to pkg directions and divide evenly into two bowls. Stir the strawberry jelly or jam into one bowl and the blueberry into the other. Cut the cake horizontally into two layers. Place the bottom layer back into a 9x13 pan with the cut side up. Spread the two puddings over the cake in a pleasing pattern, but do not stir them together. Place the remaining layer of cake over the pudding layer with the cut side down. Frost with the whipped topping. Garnish with fresh strawberries and blue berries.