Canada Flag "cake"

Name: Canada Flag "cake"
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 10-12 serving(s)
Ingredients: 298 g package poundcake, cut into 10 slices; 473.18 ml boiling water; 2 (170 g) package jell-o strawberry gelatin; 709.77 ml ice cubes; 709.77 ml sliced fresh strawberries, divided; 473.18 ml thawed Cool Whip Topping, I prefer whipping cream

Submitted by Pamela

"From the Kraft Canada website. I recommend Recipe #63625 for the pound cake!"

Download

photo by Pamela

Ready In:: 4hrs 20mins
Ingredients:: 6
Serves:: 10

ingredients

298 g package poundcake, cut into 10 slices
473.18 ml boiling water
2 (170 g) package jell-o strawberry gelatin
709.77 ml ice cubes
709.77 ml sliced fresh strawberries, divided
473.18 ml thawed Cool Whip Topping, I prefer whipping cream

directions

LINE bottom of 13x9-inch pan with cake slices; set aside.
STIR boiling water into combined dry jelly powders in large bowl at least 2 minute until jelly powder is completely dissolved.
Add ice cubes; stir 3 to 5 minute or until thickened.
Remove any unmelted ice. Stir in 1 cup of the strawberries.
Spoon over cake slices.
Refrigerate 15 minute.
Cover evenly with the whipped topping or whipping cream.
REFRIGERATE 4 hours or until jelly is firm.
Arrange remaining 2 cups strawberries over whipped topping to resemble the Canadian flag.
Store in refrigerator.