Canada Flag "cake"
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.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Pamela
Winnipeg, Manitoba