Canada Flag "cake"

From the Kraft Canada website. I recommend Ultimate Sour Cream Pound Cake for the pound cake!

• Ready In: 4 hrs 20 mins
• Serves: 10-12

Ingredients

• 1 (298 g) package  poundcake, cut into 10 slices
• 2  cups boiling water
• 2 (85 g) packages  jell-o strawberry gelatin
• 3  cups  ice cubes
• 3  cups  sliced fresh strawberries, divided
• 2  cups  thawed Cool Whip Topping, I prefer whipping cream

Directions

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