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Saturday, July 01, 2006 Canadian Flag "Cake"


Prep: 15 min
Ready In: 4 hr 30 min

1 pkg. (298 g) pound cake, cut into 10 slices
2 cups boiling water
2 pkg. (85 g each) JELL-O Strawberry Jelly Powder
3 cups ice cubes
3 cups sliced fresh strawberries, divided
2 cups thawed COOL WHIP Whipped Topping

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 min. until jelly powder is completely dissolved. Add ice cubes; stir 3 to 5 min. or until thickened. Remove any unmelted ice. Stir in 1 cup of the strawberries. Spoon over cake slices. Refrigerate 15 min. Cover evenly with the whipped topping.

REFRIGERATE 4 hours or until jelly is firm. Arrange remaining 2 cups strawberries over whipped topping to resemble the Canadian flag. Store in refrigerator.

Serves: 12

Variation:
You can also quick-set the jelly using frozen sliced strawberries. Dissolve the jelly powders in boiling water as directed. Stir in 1 cup each frozen strawberries and ice cubes. Stir 3 to 5 min. or until thickened. Remove any unmelted ice. Continue as directed, decorating with 2 cups sliced fresh strawberries.

Make Ahead:
Using a toothpick, trace a maple leaf pattern on top of dessert. Place a strawberry slice on each leaf point, then fill in the leaf with remaining strawberries.

Source: Kraft Canada

Posted by Rae

Prepared by Rae :: 10:06 AM :: 0 comments Search the recipe box

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