1 package (18.25 ounces) white cake mix
1 can (15.75 ounces) Lemon Pie Filling
1 package (0.3 ounces) sugar-free lemon gelatin
1 cup boiling water
1 can (21 ounces) Blueberry Filling
Whipped topping

Prepare and bake cake mix as directed on package for a 13″ x 9″ baking pan. Remove from oven. Immediately poke holes down through cake to pan with round handle of wooden spoon. Holes should be at 1-inch intervals.

Stir gelatin and boiling water in bowl until gelatin dissolves. Stir in lemon pie filling until combined. Immediately pour over warm cake allowing pie filling mix to seep down into holes. Spoon blueberry filling and topping evenly over cake. Refrigerate at least 2 hours or until ready to serve. Cut into pieces and serve with a dollop of whipped topping.