Creamy Berry Mosaic Cake

Yep... Kraft again... sounds like a great summery dessert that will look impressive yet with a minimum of work.

• Ready In: 19 mins
• Serves: 12

Ingredients

• 1 (10 3/4ounce) package  reduced-fat pound cake
• 1 1⁄2 cups boiling water
• 2 (3 ounce) packages  lemon Jell-O gelatin
• 3  cups cold water
• 1 1⁄2 cups  thawed Cool Whip Lite
• 4  cups mixed berries (raspberries, blueberries, sliced strawberries)

Directions

1. Line 2-1/2-qt. bowl with plastic wrap; spray with cooking spray.
2. Cut cake into 12 slices. Trim crusts; discard or eat while no one is looking; line bowl with cake slices, cutting to fit if necessary.
3. STIR boiling water into dry gelatin mix in bowl 2 min until completely dissolved; stir in cold water.
4. Remove 1-1/2 cups of the gelatin; place in a large bowl & refrigerate until slightly thickened; meanwhile, pour remaining gelatin over cake in bowl.
5. Stir whipped topping into thickened gelatin; gently stir in mixed berries& spoon over cake in bowl.
6. Refrigerate 4 hours or overnight until firm.
7. Invert bowl onto moistened plate; shake to loosen gelatin; gently remove bowl. Remove plastic wrap; garnish with extra berries and fresh mint, if desired.